1. Heat oven to 300°F.
2. Cut bread into 1-1/2-inch cubes; spread onto large baking sheet.
3. Bake 20 to 25 min. or until golden brown.
4. For each salad:
5. Heat medium nonstick skillet on medium heat. Add 24 g cheese curds; cook 2 to 3 min. or until bottoms of curds are golden brown. (Do not stir.)
6. Place cheese curds in medium bowl. Add 60 g tomatoes, 34 g focaccia, 1.5 g basil and about 17 g pesto; mix lightly.
Make Ahead: The bread cubes can be baked ahead of time. Cool, then store in tightly covered container at room temperature up to 24 hours before using as directed.
Note: Using the assorted colours of cherry tomatoes adds visual contrast to this flavourful bread salad. For variety, you can instead use grape tomatoes. If the tomatoes are too large, just cut them in half.