| 3 teaspoons extra-virgin olive oil divided |
| 4 ounces prosciutto thinly sliced, cut into ribbons |
| 2 teaspoons minced fresh sage |
| 2 teaspoons minced fresh thyme |
| 1 teaspoon minced fresh rosemary |
| 8 cups stale baguette preferably multi-grain (not sourdough), cut into 1/2-inch cubes |
| 2 Bosc pears ripe but firm, chopped |
| 1/3 cup chopped flat-leaf parsley |
| 1/3 cup chopped hazelnuts toasted |
| 1 14-ounce can reduced-sodium chicken broth |
| freshly ground pepper to taste |
To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Ingredient Note: If you don't have stale bread ready to use, spread the baguette cubes on a baking sheet and toast at 250 degrees F until crisped and dry, about 15 minutes. |
