8oz.ciabatta or baguettepreferably stale, cut into 1-inch cubes (about 6 cups)
2Tbsp.extra-virgin olive oil
1/2cupthinly sliced red onion
1lb.tomatoesheirloom, cherry tomatoes, or a mix of both halved or cubed
1cupsliced or cubes peachesor nectarines
1/3cupfresh chopped basil leavesplus more for garnish
6oz.Imported Taleggio Cheesetorn
1/4cupextra-virgin olive oil
2Tbsp.red wine vinegarsub lemon juice
Preheat oven to 425ºF. Spread bread on a baking sheet and drizzle with 2 Tbsp. olive oil and 1/2 tsp. salt; toss to coat. Bake for 10 to 13 minutes, or until edges are golden brown.
While bread toasts, prepare Panzanella Dressing by combining all ingredients (olive oil through black pepper) in a large serving bowl; stir with a whisk. Add red onion and let sit for 10 minutes.
Add toasted bread, tomatoes, fruit of choice, and basil to bowl with dressing; toss to coat. Let sit for at least 30 minutes. Garnish with cheese and additional basil, if desired, right before serving.