Crescenza & Artichoke Panzanella

BelGioioso Crescenza-Stracchino, a soft and creamy Italian cow's milk cheese, takes center stage in this refreshing bread salad. Its delicate tang and milky richness slightly melt into the toasted bread, creating a luxurious counterpoint to the marinated artichoke hearts, peppery radicchio, and fragrant herbs. The flavors only deepen as the salad sits, making it even more delicious over time. The recipe can also easily be doubled for a larger portion.

• small loaf day-old crusty bread, cut into think slices and torn into bite-sized pieces, baked with extra-virgin olive oil
• 8 ouncejarred artichoke hearts, drained
• 8 ounceBelGioioso Crescenza-Stracchino cheese, cold, cut into 1-inch cubes
• 1small head radicchio, thinly sliced into ribbons
• 1/4 cupfresh basil leaves, thinly sliced
• 1/4 cupfresh flat-leaf parsley, chopped
• 1lemon, juice and zest
• 1/2 cupextra-virgin olive oil
• 2 tablespoonwhite wine vinegar
• 1 teaspoonhoney
• 1/2 teaspoonAleppo pepper or red pepper flakes
• Diamond Crystal kosher salt
• freshly ground black pepper, to taste