Recipe Box: Bread Chips & Pico de Gallo

🇲🇽 Yummy Appetizer or Snack for Cinco de Mayo (or Any Day!)

January 23, 2013

Panera Bread is one of my favorite restaurants for breakfast or lunch. And I'm not the only one. It was recently named "Healthiest Fast Food" by Health magazine and was one of Parents magazine's "Ten Best Fast-Casual Family Restaurants."

In 2012, Panera Bread, combined with contributions from customers, donated more than $1.65 million in product donations as part of its Day End Giving program and more than $164,000 in monetary donations to charities they serve in Colorado. Panera Bread is rooted in the spirit of giving back and partners with a variety of local food banks through the Operation Dough Nation program.

Panera Bread has given us one of their specialty recipes to share with our Macaroni Kid readers: Asiago Bread Chips & Pico de Gallo. Enjoy!

Pico de Gallo

  • 6 fresh tomatoes, diced
  • 1 fresh jalapeño pepper, minced
  • 2 Tablespoons fresh cilantro, chopped
  • 1 small onion, diced
  • 2 Tablespoons garlic, minced
  • ½ teaspoon ground cumin
  • 2 Tablespoons sugar
  • 1 15-ounce can whole, peeled tomatoes, drained and coarsely chopped
  • 1/4 cup lime juice

In a large, non-reactive bowl, combine the fresh tomatoes, jalapeño, cilantro, onion, garlic, cumin, and sugar. Add the canned tomatoes and lime juice and combine. Cover and refrigerate for several hours or overnight.

Asiago Bread Chips

Preheat your oven to 350°F. Lay Asiago bread slices on a baking sheet. Brush lightly with melted butter and sprinkle with garlic and salt. Bake for 20 minutes. Cool chips on the baking sheet. Serve with pico de gallo.