Serves 6
3 cups cubed crusty bread (baguette or ciabatta)
6 tablespoons olive oil, divided
kosher salt and pepper
3 tablespoons white wine vinegar
1 teaspoon dijon mustard
pinch of crushed red pepper flakes
2-3 peaches, nectarines, and or red plums sliced
1 heirloom tomato, cut into large chunks
½ cup cherry tomatoes, halved if large
2 tablespoons toasted pine nuts
4 oz Point Reyes TomaProvence
flaky sea salt
½ cup fresh basil, torn
Preheat oven to 425F.
On a baking sheet, combine the bread with 2 tablespoons olive oil, and a pinch of salt. Transfer to the oven and bake for 8-10 minutes, until bread is toasted.
For vinaigrette, combine vinegar and mustard in a small bowl. Slowly add remaining 4 tablespoons olive oil, whisking to emulsify. Season to taste with salt and pepper.
In a large salad bowl, combine toasted bread, peaches, tomatoes, pine nuts and red pepper flakes. Add vinaigrette and toss well to combine. Let sit 5-10 minutes .
Shave TomaProvence over salad and give it one more gentle toss. Season with flaky sea salt and fresh basil.
