Recipes

Panera Bread® of Iowa

http://www.panera-iowa.com/

Asiago cheese Bread chips & pico de gallo

The Panera Bread Cookbook copyright 2004

• Two loaves Asiago Cheese Bread sliced 1/2 inch thick
• 4 tablespoons (1/2 stick) butter melted
• 4 cloves garlic, minced
• salt to taste
• 6 fresh tomatoes, diced
• 1 fresh jalapeno pepper, minced
• 2 tablespoons fresh cliantro, chopped
• 1 small onion, diced
• 2 tablespoons garlic, minced
• 1/2 teaspoon ground cumin
• 2 tablespoons sugar
• 1 15-ounce can whole, peeled tomatoes, drained and coarsely chopped.
• 1/4 cup lime juice

Directions
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 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. Store the leftovers in an airtight container or resealable bag.