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Asiago Cheese Bread Chips and Pico de Gallo Recipe


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     Asiago Cheese Bread Chips and Pico de Gallo

Category   Appetizers
Sub Category   None
Servings   10-12

Pico de Gallo
6 fresh tomatoes, diced
1 fresh jalapeno pepper, minced
2 tablespoons fresh cilantro, chopped
1 small onion, diced
2 tablespoons garlic, minced
teaspoon ground cumin
2 tablespoons sugar
1 15-ounce can whole, peeled tomatoes, drained and coarsely chopped
cup lime juice
2 loaves Asiago cheese bread, sliced 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 350F. 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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