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
• 8ouncesjarred artichoke hearts, drained
• 8ouncesBelGioioso Crescenza-Stracchino cheese, cold, cut into 1-inch cubes
• 1small head radicchio, thinly sliced into ribbons
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 cup fresh flat-leaf parsley, chopped
• 1lemon, juice and zest
• 1/2 cup extra-virgin olive oil
• 2tablespoonswhite wine vinegar
• 1teaspoonhoney
• 1/2teaspoonAleppo pepper or red pepper flakes