Crescenza Artichoke Panzanella
Ingredients
- small loaf day-old crusty bread, cut into think slices and torn into bite-sized pieces, baked with extra-virgin olive oil
- 8 ounce jarred artichoke hearts, drained
- 8 ounce BelGioioso Crescenza-Stracchino cheese, cold, cut into 1-inch cubes
- 1 small head radicchio, thinly sliced into ribbons
- 1/4 cup fresh basil leaves, thinly sliced
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 lemon, juice and zest
- 1/2 cup extra-virgin olive oil
- 2 tablespoon white wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon Aleppo pepper or red pepper flakes
- Diamond Crystal kosher salt
- freshly ground black pepper, to taste
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