Panzanella (Italian Bread Salad) With Wisconsin Mozzarella And Fontina

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Wisconsin Cheese


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1/2 loaf artisan-style baguette, cut into 1/2-inch cubes

2 medium vine ripened tomatoes, seeded, cut into 1/2-inch dice

1 small European cucumber, quartered and sliced 1/2-inch thick

1/2 medium red onion, diced 1/2 inch

1 cup basil leaves, julienned and loosely packed

3/4 cup (3 ounces) Wisconsin whole milk Fresh Mozzarella Cheese "pearls" or cut into 1/2-inch cubes

3/4 cup (3 ounces) Wisconsin Italian Fontina Cheese, cut into 1/2-inch cubes

1/4 cup balsamic vinegar

2 tablespoons nonpareil capers with juice

2 small garlic cloves, minced

1/2 teaspoon kosher salt

1/2 cup extra virgin olive oil

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