Crescenza & Artichoke Panzanella - BelGioioso Cheese

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