By The Wisconsin Milk Marketing Board.
Ingredients:1/2 loaf artisan-style baguette, cut into 1/2-inch cubes2 medium vine ripened tomatoes, seeded, cut into 1/2-inch dice1 small European cucumber, quartered and sliced 1/2-inch thick1/2 medium red onion, diced 1/2 inch1 cup basil leaves, julienned and loosely packed3/4 cup (3 ounces) Wisconsin whole milk Fresh Mozzarella Cheese "pearls" or cut into 1/2-inch cubes3/4 cup (3 ounces) Wisconsin Italian Fontina Cheese, cut into 1/2-inch cubes1/4 cup balsamic vinegar2 tablespoons nonpareil capers with juice2 small garlic cloves, minced1/2 teaspoon kosher salt1/2 cup extra virgin olive oilDirections:Preheat oven to 400F. Place bread cubes on baking sheet. Bake 10 minutes or until slightly dry and just turning golden brown. Remove and cool.While bread is cooling, prepare vegetables and cheese; place in salad bowl. Combine vinegar, capers, garlic and salt in small bowl; whisk in olive oil.Toss vegetables and cheese with bread. Pour dressing over top and toss until evenly coated.
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