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 ounces jarred artichoke hearts, drained
- 8 ounces 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 tablespoons 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
Directions
Make the vinaigrette: In a small bowl, whisk together lemon juice and zest, olive oil, white wine vinegar, honey, salt, pepper, and pepper flakes. Pour marinade over artichoke hearts.Toast the bread: Preheat the oven to 400°. Slice sourdough into 2-inch slices and then rip the slices into bite-sized pieces. Toss in olive oil and spread onto a baking sheet. Toast for 15-20 minutes, or until deeply golden, tossing them halfway through. Keep a close eye on them ensuring they don’t burn.
To assemble: Toss bread with artichoke hearts, vinaigrette, radicchio, basil, parsley, and crescenza. Let rest for at least 30 minutes before serving.