Peach Panzanella

Arrange bread pieces on a baking sheet. Bake in a 425ºF oven for 6 to 8 minutes or until edges are light brown and crisp. Let cool.

Meanwhile, in a large bowl whisk together olive oil, white wine vinegar, garlic, salt and pepper. Stir in peaches, mozzarella and tomatoes. Let stand at room temperature 30 minutes.

Gently toss in basil and toasted bread before serving.