Crescenza & Artichoke Panzanella
César Pérez
Photo by Ty Mecham
- Serves
- 4
- Prep Time
- 20 Minutes
- Cook Time
- 30 Minutes
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.
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
Featured Video
Crescenza & Artichoke Panzanella
This recipe is presented in partnership with BelGioioso.
Directions
- Step 1
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.
- Step 2
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.
- Step 3
To assemble: Toss bread with artichoke hearts, vinaigrette, radicchio, basil, parsley, and crescenza. Let rest for at least 30 minutes before serving.