Amy Kaplan from Panera Bread joined 9NEWS Sunday Morning with an easy dish anyone can make: Asiago cheese bread chips with pico de gallo.

To make this dish, follow the recipe provided below. Click the video link to watch this segment.

Asiago Cheese Bread Chips and Pico de Gallo

Serves 10-12

Pico de Gallo
6 fresh tomatoes, diced
1 fresh jalapeno pepper, minced
2 tablespoons fresh cilantro, chopped
1 small onion, diced
2 tablespoons garlic, minced
½ teaspoon ground cumin
3 tablespoons sugar
1 15-ounce can whole, peeled tomatoes, drained and coarsely chopped
¼ cup lime juice

Bread Chips
2 loaves Asiago cheese bread, such as Panera Bread Asiago Cheese, sliced ½ inch thick
4 tablespoons (½ stick) butter, melted
4 garlic cloves, minced
Salt, to taste

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 leftovers in an airtight container or resealable bag.