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Meghan

Charcuterie Nachos

Charcuterie nachos made with beef salami, bresaola, gooey cheese, and sweet toppings. A crowd-pleasing appetizer in under 20 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 6 servings
Course: Bake
Cuisine: Bake
Calories: 420
Ingredients Method Notes

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)

Method
 

Get the Oven and Chips Ready
  1. 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.
Layer the Cheese and Meats
  1. 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.
Bake and Add the Sweet Toppings
  1. 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.
Finish and Serve
  1. 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.
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