Description
Easy charcuterie nachos made with crispy kettle chips, melty brie, prosciutto, olives, and hot honey—perfect for a quick, crowd-pleasing appetizer.
Ingredients
Scale
1 large bag kettle potato chips
½ wheel brie, cut into cubes
1 cup shredded fontina cheese
3 ounces sliced genoa salami
2 ounces sliced capicola
3 ounces prosciutto
1/3 cup pepperoncini
1/3 cup Castelvetrano olives
¼ cup red pepper jelly
Garnishes
hot honey
shredded Parmesan cheese
chopped fresh parsley
Instructions
- Preheat the oven to 375°F.
- Arrange the kettle chips in an even layer on an oven safe serving platter or a large sheet pan.
- Tuck the brie over the chips. Tear or fold the salami and capicola into loose pieces and spread them across the platter.
- Scatter the fontina on top.
- Bake for 7 to 10 minutes until the cheese is melted and the meats are warmed through with lightly crisped edges.
- Warm the red pepper jelly for a few seconds just to loosen it if needed.
- Top the nachos with prosciutto, pepperoncini, and olives.
- Spoon small dollops of the red pepper jelly over the top.
- Finish with a hot honey drizzle, shredded Parmesan cheese and parsley.
- Serve right away while the cheese is still warm and the chips are still crisp.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizers and Dips
- Method: Baking
- Cuisine: Tex-Mex