Applegate Valley Artisan Breads

One of our recent favorites for dinner on a hot summer evening is Panzanella or bread salad! We toast largish baked croutons of AVAB (most any, but our favorites for this salad are Blue Cheese Walnut or Kalamata Olive) tossed and soaked in the dressing made from the strained juice of perfectly ripe chopped garden tomatoes, garlic, shallots, wine vinegar, a little Dijon and good olive oil. Then we introduce them to the tomatoes, crispy Romaine and torn fresh basil. Deee-lightful with a crisp chardonnay or sauvignon blanc! ...And of course a couple good friends!