Bruschetta Chips

1 package Bread Art Bruschetta Chips
3 large ripe tomatoes, seeded and diced
¼ medium onion, chopped
¼ Cup snipped fresh basil leaves
1 garlic clove, pressed
2 teaspoons balsamic vinegar
½ teaspoon olive oil
¼ teaspoon salt
1/8 teaspoon ground black pepper
2 Tablespoons grated fresh Parmesan cheese

Preheat oven to 350 degrees. Arrange bruschetta chips on a cookie sheet.

In a small bowl, combine tomatoes, onion, basil, garlic, vinegar, oil, salt and pepper, mix gently. Scoop tomato mixture over bruschetta. Sprinkle with Parmesan Cheese. Bake for 5-7 minutes until cheese is melted.

1 package Bread Art Bruschetta Chips
½ Cup chopped celery
½ Cup chopped pitted ripe olives
½ Cup shopped pimento-stuffed green olives
2 garlic cloves, pressed
1 Tablespoon Italian salad dressing
¾ Cup chive and onion cream cheese spread
Cherry tomatoes, cut into quarters

Preheat oven to 375 degrees. Place bruschetta chips on cookie sheet.

In a small bowl combine celery, olives, garlic. Add dressing, mix well.

Spread cream cheese over bruschetta chips. Top with olive mixture. Bake 6-8 minutes or until warm. Top with ¼ cherry tomato and serve.

1 package Bread Art Bruschetta Chips
½ Cup fresh parsley, divided
¾ Cup pitted Kalamata olives, drained
1 lemon
2 garlic cloves, pressed, divided
½ teaspoon coarsely ground black pepper, divided
8 ounces mascarpone cheese, room temperature
¼ teaspoon salt

Preheat oven to 400 degrees.

Snip parsley. Place half of the parsley in a small bowl. Finely chop olives. Juice lemon. Add olives, 1 ½ Tablespoon lemon juice, 1 garlic clove pressed and ¼ teaspoon black pepper; mix well.

In another bowl add remaining pressed garlic clove, remaining black pepper, cheese and salt to bowl; mix until smooth. Spoon about 1 teaspoon olive mixture onto each Bruschetta chip. Dollop each with cheese mixture and serve.