In a skillet, heat 2 tablespoons extra-virgin olive oil and 2 tablespoons butter over medium heat. Add 2 tablespoons finely chopped shallots and 1 finely chopped clove garlic for 1 minute. Pulse 3 1/2 cups ciabatta bread cubes in a food processor until pea-size. Add the breadcrumbs, 1 tablespoon finely chopped flat-leaf parsley and 1 teaspoon finely chopped fresh rosemary to the skillet. Cook until the breadcrumbs are toasted. Remove from the heat and season with salt and pepper
