Charcuterie nachos are the ultimate mashup of two of the best snacks. Imagine a loaded nacho platter meets a charcuterie board. Add creamy cheese, bold beef salami, rich bresaola, sweet fig jam and crunchy chips, and you’ve got something you’ll be obsessed with. These charcuterie nachos check every box for an easy but impressive dish.
I first tried this at a friend’s backyard party thrown by Marisol. She’s half Mexican, half French and always brings something new and exciting to the table. That night she pulled out a tray of nachos topped with melted brie, beef salami and tiny dollops of fig jam. It looked wild but tasted amazing. Everyone was hooked from the first bite.
A week later, I saw a similar version going viral on TikTok. It was blowing up as the new snack board. I’ve been testing and tweaking since, and now I’m sharing this version with you. This guide covers everything from the perfect ingredients to smart tips to make it a hit every time.
Table of Contents
What Are Charcuterie Nachos?
Charcuterie nachos take the sophistication of a charcuterie board and layer it onto a bed of crunchy chips. Instead of crackers, you start with sturdy chips that can handle all the toppings. Then you pile on cured beef meats like bresaola and beef salami, creamy cheeses, sweet jams and flavorful drizzles. After a quick trip in the oven, everything melts together into a warm, delicious dish. It’s salty, sweet, rich and crunchy all in one bite. Perfect for sharing or making a tray of charcuterie nachos for your next gathering.
Why You’ll Love This
- Super Easy: You don’t have to be a chef to do this. Simple steps and everyday ingredients mean fast to make and fun to build.
- Party Perfect: Whether it’s game night or a fancy soiree, these nachos always win and disappear in minutes.
- Use Up Leftovers: Have leftover beef salami or a wedge of brie in the fridge? This is the perfect way to use them up.
- The Best Flavor Combo: Salty bresaola, creamy cheese, sweet fig jam and crunchy chips hit all the right notes.
What makes this charcuterie nacho recipe special is how well everything works together. The hot honey or balsamic glaze ties all the flavors in one perfect bite. The brie melts right into the chips, the beef gives it that deep, rich flavor. It’s cozy, tasty and just fancy enough to wow your guests.
PrintCharcuterie Nachos
- Total Time: 15 minutes
- Yield: 6 servings 1x
Description
Charcuterie nachos made with beef salami, bresaola, gooey cheese, and sweet toppings. A crowd-pleasing appetizer in under 20 minutes.
Ingredients
1 bag (8 oz / 225g) kettle-cooked potato chips
3 oz (85g) Bresaola, thinly sliced and torn
3 oz (85g) beef salami or beef pepperoni, thinly sliced
1/2 cup shredded Gouda or Gruyère cheese
4 oz (115g) Brie cheese, cut into 1/2-inch cubes
1/4 cup fig jam or apricot preserves
2 tablespoons hot honey or balsamic glaze
1 tablespoon fresh thyme or basil, for garnish (optional)
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Spread the chips in a single layer across the sheet so they bake evenly.
Top the chips with shredded Gouda. Place the Brie cubes evenly over the layer.
Tear the bresaola and beef salami into small pieces and scatter them on top.
Place the tray in the oven and bake for 8 to 10 minutes until the cheese melts and the Brie softens.
Spoon small amounts of fig jam or apricot preserves over the hot nachos right after baking.
Drizzle with hot honey or balsamic glaze. Add fresh thyme or basil if using.
Serve warm straight from the tray for the best texture and flavor.
Notes
Swap Gouda with Gruyere if you like a deeper flavor.
Use beef pepperoni if you want more heat.
Apricot preserves bring a brighter taste than fig jam.
Balsamic glaze works for those who want less sweetness.
Top with fresh basil for a different aroma.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: Modern
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 9
- Sodium: 620
- Fat: 25
- Saturated Fat: 11
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 14
- Cholesterol: 55
Ingredients
Base
- 1 bag of kettle-cooked potato chips, about 8 oz. Choose a thick, crunchy chip that can hold toppings.
Cheese
- 4 oz Brie cheese, cut into small cubes
- 1/2 cup shredded Gouda or Gruyère. Brie is creamy, and Gouda or Gruyère melts beautifully.
Meats
- 3 oz Bresaola, thinly sliced and torn
- 3 oz beef salami, thinly sliced. Both add deep flavor and pair well with cheese and sweet toppings.
Sweet and Savory
- 1/4 cup fig jam or apricot preserves
- 2 tbsp hot honey or balsamic glaze. These add a sweet contrast that makes every bite pop.
Garnish (Optional)
- 1 tbsp fresh thyme or basil leaves. Adds a fresh note and a pop of color.
The Foundation: Choose Your Chips
Your chips are everything when it comes to this charcuterie nachos recipe. Kettle-cooked chips hold up best and have a good crunch. Salt and vinegar chips are tangy and go well with sweet toppings like jam. If you want something plain, tortilla chips are a good option too.
The Cheeses: A Mix of Melty and Creamy
Use two types of cheese for texture and flavor. Brie melts into creamy puddles while shredded Gouda or Gruyere gives you that classic cheesy stretch. Always shred your cheese fresh for the best melt.
The Meats: Beef Bites
Go all in with beef-based options. Bresaola is lean and full of flavor, while beef salami brings a little spice. Tear or slice thin so they blend well with the cheese.
The Sweet Finish: Jams and Drizzles
Fig jam and apricot preserves balance out the salty meats and cheese. A final drizzle of hot honey or balsamic glaze takes it to the next level. Don’t skip this part. It’s the icing on the cake.
How to Make Charcuterie Nachos
1. Preheat
Preheat oven to 375°F. Line a large baking sheet with parchment paper so cleanup is easy and the chips don’t stick.
2. Spread the Chips
Lay the kettle chips flat in one layer on the sheet. Try to stack them not too high as they won’t cook evenly.
3. Add the Cheese
Sprinkle the shredded Gouda over the chips. Drop small cubes of Brie on top so they melt into little pools.
4. Add the Meat
Cut or tear the bresaola and beef salami into small pieces. Spread them over the cheese so you get a piece of meat with each chip. They’ll crisp up and get extra flavor as they bake.
5. Bake Until Melted and Bubbly
Put in the oven and bake for 8-10 minutes. The cheese should be melted, and the Brie should be soft and gooey.
6. Sweet Toppings
As soon as out of the oven, spoon small dollops of fig jam or apricot preserves over the nachos while still hot.
7. Drizzle and Garnish
Drizzle with hot honey or balsamic glaze. If you like, sprinkle with fresh thyme or basil.
8. Serve Right Away
Serve warm straight from the tray. The chips will stay crispy and the cheese will be melty. These are best enjoyed fresh while everything is warm and gooey.
Must-Try Beef Charcuterie Variations
If you like the original, you’ll love these flavor-packed versions. Each of these beef-focused variations builds on the classic charcuterie nachos formula. Perfect for mixing it up or impressing a crowd with more than one option.
The Spicy One
Bring the heat with this bold one.
- Use beef salami with a kick
- Add thin slices of pepperoncini
- Sprinkle pepper jack cheese
- Drizzle hot honey right before serving
This one is for the spice lovers and packs a punch in every bite.
The Italian Dream
Inspired by Italian flavors, this one is rich and fresh.
- Use torn bresaola as the base meat
- Add fresh mozzarella slices instead of shredded cheese
- Toss on fresh basil after baking
- Drizzle balsamic glaze
It’s simple, clean and full of flavor. Great for anyone who likes a more elegant snack.
The Sweet and Nutty
This one goes sweet and crunchy.
- Use cubes of brie as the main cheese
- Add chopped pistachios
- Sprinkle dried cranberries
- Dollop apricot preserves
You can leave out the meat to make it vegetarian or add thinly sliced roast beef for extra depth. This one feels festive and works great as a holiday or party appetizer.
Refreshing Drink Pairings
A rich plate of charcuterie nachos needs something cool and refreshing to balance it out. Here are a few drinks that go perfectly with the salty, sweet and savory flavors in each bite.
Pomegranate Beet juice
Try a glass of pomegranate beet juice. The earthy flavor of the beets pairs nicely with the bold beef and cheese, while the tartness of the pomegranate cuts through the richness and keeps things fresh.
Beet lemonade
Beet lemonade is another great choice. It’s sweet, citrusy and just a little earthy. That mix helps balance the saltiness of the beef salami and the creaminess of the brie without overpowering the dish.
Apple cider or White Grape cider
You can never go wrong with a chilled glass of sparkling apple cider or white grape cider. The bubbles cleanse your palate between bites, and the fruity flavor brings out the sweetness in the jam and drizzles.
Helpful Notes
When making charcuterie nachos, the chips matter. Go for kettle-cooked or thick-cut chips because they can hold up to heavy toppings. Thin chips will get soggy fast and won’t give you that crunch. Also, shred your cheese if you can. Freshly shredded Gouda or Gruyère melts smoother and tastes better than pre-shredded, which has anti-caking agents that affect the texture.
Let your Brie sit at room temperature for a few minutes before baking. Cold cheese takes longer to melt and might not spread as smoothly. Giving it a little time helps it melt evenly and turn soft and creamy. When you’re adding fig jam or apricot preserves, drop small spoonfuls across the top instead of spreading them everywhere. This keeps the chips from getting soggy and gives each bite just the right mix of sweet and salty.
For an extra flavor and color, sprinkle fresh herbs like thyme or basil after baking. If you add them before, they will wilt or lose their flavor. Want to take it up a notch? Serve your nachos on a wooden board to match the feel of a charcuterie board. It looks as good as it tastes.
If you’re hosting a party, feel free to double the recipe. Just use two trays so everything bakes evenly and comes out hot and melty at the same time.
Conclusion
Charcuterie nachos are more than just a trendy snack. They’re a smart way to bring together bold beef flavors, creamy cheese, sweet toppings and crunchy chips in one easy dish. With simple ingredients like bresaola, beef salami and brie, you get a fancy-looking appetizer that’s quick to make and easy to serve.
This recipe stands out because it hits every craving at once. It’s salty, sweet, rich and crispy in all the right ways. Whether you’re making it for a party, family night, or just treating yourself, it’s a dish that always gets people talking.
If you gave this charcuterie nachos recipe a try, leave a comment and a star rating to let others know how it turned out. Don’t forget to share your version on Pinterest or Facebook. What toppings did you use? Did you try one of the variations? Let us know below and help inspire the next batch of charcuterie nacho fans.
Frequently Asked Questions
What’s on charcuterie nachos?
Charcuterie nachos are a mix of rich and delicious ingredients piled on top of crunchy chips. Think sliced bresaola, beef salami, creamy cheeses like brie and gouda, sweet toppings like fig jam or apricot preserves and a drizzle of hot honey or balsamic glaze. Fresh herbs like basil or thyme are added after baking for a burst of flavor.
What are the best cheeses for charcuterie nachos?
The best cheeses for this are a mix of creamy and melty. Brie is soft and rich and melts beautifully, and Gouda or gruyère gives you that stretchy, gooey layer. This combo gives you a balanced bite with both smooth creaminess and melted depth that makes every chip satisfying.
Besides meat and cheese, what are the best toppings for charcuterie nachos?
The best additions are sweet and tangy toppings that contrast the cheese and beef. Small dollops of fig jam or apricot preserves are sweet, and drizzles of hot honey or balsamic glaze are a flavor bomb. Nuts like pistachios and fresh herbs like thyme add texture and freshness.
What are the best meats for charcuterie nachos?
For beef-based charcuterie nachos bresaola and beef salami are great options. Bresaola is air-dried, lean and full of flavor. Beef salami brings the heat and rich meatiness. You can also use thin slices of roast beef or smoked turkey if you want to try something different. These options add a bold flavor.