Tonight, while baking our lasagna for dinner, I stumbled upon a new way to serve bruschetta that is rather tasty! Thought I’d share my accidental, super simple, yummy find. Since I’m baking a frozen lasagna made a couple of weeks ago and is taking over an hour to heat, we’re all getting hungry while we wait! So, I thought I’d whip up a little appetizer using some ingredients we had in the pantry. Usually for Italian meals, bruschetta is our appetizer of choice. I posted that recipe here. However, on this particular evening, we don’t have french bread, green onions, basil, or parmesan cheese. So I improvised & came up with what is now dubbed as our “Italian Chips & Salsa” recipe!
Italian Chips & Salsa
1 large tomato chopped
1 clove of garlic minced
1/2 teaspoon of Italian seasoning
salt & pepper to taste
extra virgin olive oil to taste
In a bowl, combine chopped tomatoes, garlic, seasonings and oil. Cut tortillas in triangular pieces and brush with EVOO. Bake on a cookie sheet at 350 for about 10-15 minutes, turning about 1/2 way through until crispy & slightly toasted. Serve w/tomato mixture & enjoy!