Slice the Queso De Freir into ½-inch-thick squares and place on skewers. Thread the tomatoes on the skewers OR use a grill pan.
Sprinkle the Queso de Freir with salt and pepper.
With a stick or immersion blender, combine the olive oil, basil and garlic to form a puree.
Grill the skewers until char marks have formed, flipping once char marks have been achieved on the first side.
Remove from the grill once char marks have been obtained. Place the Queso de Freir next to the arugula and add the tomatoes to the arugula salad.
Drizzle the salad and tomatoes with the basil oil and then add a touch of balsamic glaze.