1 15-ounce can whole, peeled tomatoes, drained and coarsely chopped
¼ cup lime juice
2 loaves Asiago cheese bread, sliced ½ inch thick
4 tablespoons (1/2 stick) butter, melted
4 garlic cloves, minced
Salt to taste
FOR THE PICO DE GALLO, in a large, non-reactive bowl, combine the fresh tomatoes, jalapeno, cilantro, onion, garlic, cumin, and sugar. Add the canned tomatoes and lime juice and combine. Cover and refrigerate for several hours or overnight.
TO PREPARE THE BREAD CHIPS, preheat oven to 350°F. Lay the slices on a baking sheet. Brush lightly with melted butter and sprinkle bread with garlic and salt. Bake for 20 minutes. Cool chips on the baking sheet.
Serve with pico de gallo.
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