Quick and Easy

Crescenza & Artichoke Panzanella

October  3, 2024
5
1 Ratings
Photo by Ty Mecham
  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

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. —César Pérez

Test Kitchen Notes

This recipe is presented in partnership with BelGioioso. —The Editors

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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
  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.
  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.
  3. To assemble: Toss bread with artichoke hearts, vinaigrette, radicchio, basil, parsley, and crescenza. Let rest for at least 30 minutes before serving.

See what other Food52ers are saying.

Recipe by: César Pérez

Recipe Developer & Food52 Test Kitchen Content Creator

1 Review

Hope C. October 4, 2024
In the video, Cesar put 1/4 tsp of chopped fresh rosemary in the dressing and chopped parsley to the almost finished salad. Sorry Chekhov, no basil, even though it's sitting right there on the counter.