Herbes de Provence Charcuterie Nachos
Rated 5.0 stars by 1 users
Category
Snack
If you’ve ever wished your favorite cheese board and a pan of nachos could join forces, this recipe is for you. These Herbes de Provence Charcuterie Nachos are the perfect blend of rustic, savory, and just a little fancy. Think gooey melted cheese and crisp Vandy Herbes de Provence chips 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
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1 bag Vandy Crisps Herbes de Provence
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4 oz Camembert cheese, cut into small chunks
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3 oz thinly sliced prosciutto, torn into pieces
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2 oz hot soppressata, sliced
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¼ cup freshly grated Parmesan cheese
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¼ cup sliced olives (green or black)
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¼ cup sliced pickles (cornichons or gherkins work well)
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½ apple, thinly sliced
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Small handful fresh basil leaves
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1 cup microgreens or arugula
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1 tbsp olive oil
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1 tsp balsamic vinegar
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Salt and pepper, to taste
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1–2 tbsp balsamic glaze (for drizzling)
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1–2 tbsp hot honey (for drizzling)
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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.
Recipe Note
Pro tip: Making your own hot honey is easy, just warm raw honey with a pinch of red pepper flakes for a sweet-heat drizzle that ties everything together.
