Charcuterie Nachos
Ancient Crunch
Snack
If you’ve ever wished your favorite cheese board and a pan of nachos could join forces, this recipe is for you. These Charcuterie Nachos are the perfect blend of rustic, savory, and just a little fancy. Think gooey melted cheese and crisp Vandy Herbes de Provence layered with prosciutto, soppressata, briny olives, and sweet pops of apple, all tied together with a drizzle of balsamic glaze and hot honey. It’s a snack that feels indulgent yet effortless, and one that’s guaranteed to impress whether you’re hosting friends or treating yourself.
Ingredients
- 1 bag Vandy Crisps Herbes de Provence
- 4 oz Camembert cheese, cut into small chunks
- 3 oz thinly sliced prosciutto, torn into pieces
- 2 oz hot soppressata, sliced
- ¼ cup freshly grated Parmesan cheese
- ¼ cup sliced olives (green or black)
- ¼ cup sliced pickles (cornichons or gherkins work well)
- ½ apple, thinly sliced
- Small handful fresh basil leaves
- 1 cup microgreens or arugula
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- Salt and pepper, to taste
- 1–2 tbsp balsamic glaze (for drizzling)
- 1–2 tbsp hot honey (for drizzling)
- 2 tbsp fig jam (optional, for serving)
Directions
- Preheat oven to 350°F (175°C).
- Spread the Vandy Herbes de Provence Crisps evenly on a baking sheet or oven-safe platter.
- Top with chunks of Camembert, prosciutto, soppressata, and Parmesan.
- Bake for about 10 minutes, or until the cheese is melted and bubbly.
- While baking, toss microgreens or arugula with olive oil, balsamic vinegar, salt, and pepper.
- Remove nachos from the oven and top with olives, pickles, apple slices, basil, and the dressed greens.
- Drizzle with hot honey and balsamic glaze.
- Serve immediately, with fig jam on the side if desired.
