Introduction: Bellissima Bruschetta Nachos

About: ♫ Basking in sunshine ☼, creating new dishes... growing zucchini and swimming with fishes. Rattlesnake hunting the desert in Spring; these are are a few of my favorites things. When the wind flies, when the p…
I'm a confirmed Bruschetta-holic... and I'm especially fond of fresh Tomato Bruschetta.

This savory Nacho adaptation tastes even BETTER than it looks. The herb-infused tortilla chips are lighter than traditional bread. The texture is fabulous and they deliver every bit of that sensational flavor you love and crave. 

This easy recipe makes 2 large appetizer servings. 

  • 1 cup ripe Grape Tomatoes- quartered lengthwise (Roma tomatoes are a good substitute)
  • 2 Tablespoons fresh Basil- chopped
  • 1/2 cup shredded Parmesan cheese 
  • 1 Tablespoon minced Garlic
  • 1 Tablespoon Balsamic Vinegar
  • 1 Tablespoon Olive Oil
  • 1/4 teaspoon Coarse Sea Salt
Toss all of the above ingredients together in a bowl. Cover with plastic wrap and let rest for 10 minutes, giving the flavors a chance to mingle.

Prepare your Tortilla chips following this recipe technique, using Italian Seasoning:

When the seasoned Chips have baked, remove them from the oven and sprinkle them with the grated Mozzarella. Turn the oven on Broil and up the temperature to 500 degrees. Place the cheese-covered Chips back in for 2-3 minutes or until the cheese is nicely melted.

Remove the chips from the oven and top each one equally with the tomato bruschetta mixture. Finish with a sprinkle of the remaining 1/4 cup grated Parmesan atop each Bruschetta Chip.

Return to the oven and broil briefly until the parmesan cheese is golden.