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Cover the bowl and refrigerate the dressing to let the flavors meld.1 ounces 1/3 cup parmigiano reggiano, finely grated In a large bowl, toss together the bread cubes, melted butter, olive oil, minced garlic, and grated parmigiano reggiano until well coated.3 cups 3/4-inch stale bread pieces, about 4 ounces, 2 Tablespoons salted butter, melted, 2 Tablespoons olive oil, 2 Tablespoons finely grated parmigiano reggiano, 1/4 teaspoon granulated garlic Spread the coated bread cubes in a single layer on a large baking sheet