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