1. Preheat oven to 375˚F. Heat oil in large skillet set over mediumhigh heat; sauté fennel, shallots, garlic, thyme, rosemary and chili flakes for 8 to 10 minutes or until fennel is tender and golden.

2. Toss together fennel mixture, cubed bread, salami, chicken broth and 1/4 cup Parmesan. Transfer to greased 13- x 9-inch baking dish.

3. Sprinkle with remaining Parmesan; drizzle with chili oil. Bake for 25 to 30 minutes or until bread is golden brown and toasted. Sprinkle with parsley.

Tip: For a less-spicy option, omit chili oil and drizzle with truffle oil or infused olive oil.