Panera / Saint Louis Bread Co's Asiago Chips, Pico De Gallo

Recipe Ingredients

2		Asiago cheese miniature baguettes
		Pico De Gallo
6		Fresh tomatoes
1		Whole peeled tomatoes
1		Fresh jalapeño pepper - minced
1		Onion - diced
1/2		Fresh cilantro - chopped
1/4 oz	7.1g	Minced garlic
1/2 teaspoon	2.5ml	Ground cumin
1/8 cup	24g / 0.8oz	Sugar
1/4 cup	59ml	Apple cider vinegar

Recipe Instructions

To make the Breadchips: Slice baguettes very thin (1/8-inch) and lay slices on a baking sheet. Each miniature baguette will yield approximately 100 chips. Sprinkle the bread with garlic, salt, and brush lightly with melted butter. Bake in a 350 degree oven for 20 minutes.

Pico de Gallo (a salsa-like relish): Chop fresh tomatoes into small pieces. Add minced jalapeño, chopped cilantro, chopped onion, minced garlic, cumin, sugar, and vinegar. Drain all liquid from the can of tomatoes and chop them roughly. Add canned tomatoes to the rest of the ingredients and mix together. Cover and refrigerate several hours or overnight before serving. Serve with breadchips.

This recipe yields ?? servings.

Source:
Message Boards at http://www.topsecretrecipes.com

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