Ingredients:

• 1 loaf of rustic bread (day-old, cubed)
• 1/3 cup OLEA's Rosemary Fused Olive Oil
• 1 large onion, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 1 tsp fresh rosemary, chopped (or ½ tsp dried)
• 1 tsp fresh thyme, chopped (or ½ tsp dried)
• 1 tsp fresh sage, chopped (or ½ tsp dried)
• 2 cups of vegetable or chicken broth
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Directions:

• Preheat your oven to 350ºF (175ºC). Spread the cubed bread on a baking sheet and toast in the oven for about 10 minutes until slightly golden and dry. Remove from the oven and set aside.
• In a large skillet, heat the olive oil over medium heat. Add the diced onion, celery, and garlic, and sauté until softened, for about 5-7 minutes.
• Stir in the rosemary, thyme, and sage, cooking for an additional 1-2 minutes until fragrant.
• In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetables and herbs. Slowly pour in the broth, gently tossing until the bread is moistened but not mushy. Season with salt and pepper to taste.
• Transfer the mixture to a greased baking dish, cover with foil, and bake at 350ºF (175ºC) for 20 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and slightly crisp.
• Garnish with fresh parsley and serve warm.

Recipe from The Little Shop of Olive Oils