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3 teaspoons extra-virgin olive oil divided
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4 ounces prosciutto thinly sliced, cut into ribbons
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2 teaspoons minced fresh sage
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2 teaspoons minced fresh thyme
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1 teaspoon minced fresh rosemary
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8 cups stale baguette preferably multi-grain (not sourdough), cut into 1/2-inch cubes
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2 Bosc pears ripe but firm, chopped
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1/3 cup chopped flat-leaf parsley
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1/3 cup chopped hazelnuts toasted
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1 14-ounce can reduced-sodium chicken broth
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freshly ground pepper to taste
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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.
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