“Pita Chips” Bruschetta (Edit recipe)

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Not traditional by any means but this summer when the tomatoes are in peak season, you have to make my version of Bruschetta... "Pita Chips" Bruschetta because Pita Chips are sturdier and do not get soggy like that slice of baguette. Pita chips are bite-sized, crunchy and are the perfect vessel for that juicy tomato topping . Get creative and add crumbled feta, chopped kalamata olives or whatever you fancy. Bring the pita chips and the tomato topping along with you to a picnic and enjoy it as a snack or appetizer while relaxing under the shade and cool breeze of a giant tree... have fun!

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	604
Fat:	23 g
Carbohydrates:	88 g
Protein:	15 g
Cholesterol:	0 g
Sodium:	1685 mg
Fiber:	6 g
Sugars:	9 g
Calculated per serving.

Serves: 2

Ingredients

2 whole Roma Tomato
2 - 3 Tbsp fresh Basil, julienned
2 cloves Garlic, minced
0.5 tsp Salt
0.25 tsp Ground Fresh Black Peppercorns, Primal Palate
0.5 tsp Balsamic Vinegar
1 tsp Extra Virgin Olive Oil
1 - 2 cups Pita Chips, to serve

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To prepare the topping, combine together tomato, basil, garlic, salt, pepper, balsamic vinegar and extra virgin olive oil in a bowl. Mix well and set aside for a few minutes.
Arrange Pita Chips on a platter and scoop the prepared topping on each of the chips. Garnish with more fresh basil.
Serve the remainder of the tomato & basil topping in a bowl along with a side of pita chips. Enjoy!