Directions:
- 1.Preheat oven to 375 degrees. Spread bread over 2 large baking sheets. In large skillet over medium‐low heat, toast nuts for 3‐4 minutes, shaking pan several times; set nuts aside. In same pan melt 6 tablespoons of the butter over medium heat, add garlic and rosemary, and cook 1 minute more. Drizzle over bread and turn to coat. Bake for 10‐15 minutes until golden.
- 2.Meanwhile, in same pan over medium heat fry pancetta until brown, about 5‐8 minutes; remove to drain, leaving fat in pan. Add last 2 tablespoons butter and onion, and, over medium‐low heat, stir onions until clear, about 8‐10 minutes. Mix toasted bread and onion in large bowl with broth, parsley, seasoning, and pepper. Stir in pancetta, walnuts, and figs. Place into a 9 x 13 baking dish and bake for 20 to 30 minutes until golden on top and desired crispness.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 380.39 Kcal (1593 kJ) | ||
| Calories from fat | 251.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.99g | 43% | |
|---|---|---|---|
| Cholesterol | 79.76mg | 27% | |
| Sodium | 504.51mg | 21% | |
| Potassium | 425.16mg | 9% | |
| Total Carbs | 12.66g | 4% | |
| Sugars | 6.86g | 27% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 22.47g | 45% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 1.7mg | 9% | |
| Calcium | 76.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 249.78 Kcal (1046 kJ) | ||
| Calories from fat | 165.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.38g | 43% | |
|---|---|---|---|
| Cholesterol | 52.38mg | 27% | |
| Sodium | 331.29mg | 21% | |
| Potassium | 279.18mg | 9% | |
| Total Carbs | 8.31g | 4% | |
| Sugars | 4.5g | 27% | |
| Dietary Fiber | 1.83g | 11% | |
| Protein | 14.76g | 45% | |
| Vitamin C | 2.3mg | 6% | |
| Iron | 1.1mg | 9% | |
| Calcium | 50mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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