Strawberry Bruschetta with Lasagna Chips
Servings: 4 servings
Nothing packs in the fresh flavors of summer like our Strawberry Bruschetta! This recipe combines Dei Fratelli Chopped Italian Tomatoes with strawberries, basil, and balsamic vinegar to make a fresh, picnic ready dip! We paired this with our Lasagna Chips seasoned with your favorite Italian spices and made right in your air fryer for a quick and delicious snack for those warm days ahead!
Ingredients:
FOR STRAWBERRY BRUSCHETTA
- 1 (14.5 oz.) can Dei Fratelli Chopped Italian Tomatoes, drained and rinsed
- 1/2 Cup Fresh Strawberries, diced
- 1 Tbsp. Red Onion, diced
- 1/2 tsp. Italian Seasoning
- 1/2 Tbsp. Balsamic Vinegar
- 1/2 Tbsp. Extra Virgin Olive Oil
- 1/8 tsp. Granulated Garlic
- 1/8 tsp. Black Pepper
- 1 Tbsp. Fresh Basil, chopped
FOR LASAGNA CHIPS
- 1/2 (9 oz.) box Lasagna Noodles
- Italian Seasoning, as needed
- Nonstick Cooking Spray, as needed
Instructions:
- Cook lasagna noodles according to package instructions and set them aside to cool and dry.
- Pulse all ingredients for Strawberry Bruchetta, except basil in a food processor 4-5 times.
- Fold in fresh basil leaves into the strawberry mixture.
- Cut cooled lasagna noodles into 2" wide strips.
- Spray lasagna noodles lightly with nonstick cooking spray and sprinkle pieces with Italian seasoning. Poke lasagna chips with a fork to create holes and to stop the chips from bubbling.
- Arrange the lasagna chips on a sheet tray or basket in your air fryer.
- Bake for 350 F in your air fryer for 6-7 minutes, or until golden brown and crispy.
Chef's Tip:
Leftover bruschetta? Try this recipe as a topper for chicken at your next family picnic!
