Charcuterie Nachos are one of the most unique and delicious appetizers! A levelled up version of nachos featuring rich and creamy brie, salty prosciutto, parmesan cheese, fig jam, and hot honey. All the amazing flavors of a charcuterie board are turned into the most irresistible nachos with a crunchy base of salt and vinegar kettle chips!
Charcuterie Nachos Recipe
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We love everything about nachos and charcuterie boards. What's not to love about crispy chips covered with cheese and a variety of delicious toppings?! When we saw charcuterie nachos going viral on social media we just knew we had to put our twist on the recipe.
These charcuterie nachos are a fun way to use up leftovers from a charcuterie board. It's a pet peeve of ours after spending time and money putting a charcuterie board together to be left with just a few pieces of meat and cheese at the end of the night. Fear no more, these leftovers can be combined with a bag of chips to make the ultimate nachos!
What are Charcuterie Nachos
This recipe takes casual and fun classic nachos and turns them into sophisticated and fancy charcuterie nachos. The base of the nachos are kettle cooked salt and vinegar chips. They are extra crunchy with a fun kick of flavor that pairs perfect with the sweet and spicy hot honey and rich fig jam. Creamy brie and parmesan are baked over top of the nachos with a mix of prosciutto and salami. They are the ultimate levelled up nachos and fun twist on a classic charcuterie board!
More Fun Appetizers
- Cold Spinach Artichoke Dip
- Crispy Caprese Prosciutto Cups
- Peach Salsa
- Bruschetta Flatbread Pizza
- Hot Honey Roasted Bruschetta
Ingredients
- Kettle Chips - we love using salt and vinegar kettle chips for this recipe. The salty and tangy chips pair perfect with the sweet honey and fig jam. You can also use regular salted kettle chips or tortilla chips. We just love the extra crunchy texture of the kettle chips!
- Prosciutto - this is our favorite part of any charcuterie board. This thinly sliced, salty, cured meat is simply divine! You can swap for any salami or deli meat you prefer to serve on your charcuterie boards.
- Brie - this rich and creamy cheese is perfect for nachos because it gets even more creamy when melted! You could also swap for camembert or shredded mozzarella cheese.
- Hot Honey - a drizzle of hot honey over the baked nachos takes them up another level! It adds a bit of spice. For an extra spicy recipe you can use extra hot honey.
- Salami - any combination of genoa salami, cacciatore salami, spicy salami, spicy calabrese salami, and more, works great. Use up any leftovers you have in the fridge or pick up your favorites from the deli counter!
- Fig Jam - this unique jam has a rich and sweet flavor. It is a very common spread included on charcuterie boards. It is dolloped over the nachos and it caramelizes when baked making it the perfect rich and sticky topping for nachos.
- Parmesan - what's not to love about parmesan cheese. It's sprinkled over the nachos before baking and more parmesan is sprinkled over the nachos just before serving... yum!
How to Make Charcuterie Nachos
Full Printable Recipe at Bottom of page
- Preheat oven to 350°F.
- On a large rimmed baking tray or sheet pan, pour the bag of chips on top and evenly distribute them into a layer.
- Sprinkle half of the grated parmesan over the chips.
- Evenly distribute the prosciutto, genoa salami, and brie over the chips.
- Use a spoon to dollop the fig jam over the chips.
- Place the tray into the oven and bake for about 8-10 minutes or until the cheeses are melted.
- Remove the tray from the oven and immediately drizzle with hot honey. Sprinkle the remaining parmesan cheese on top. Garnish with thinly sliced fresh basil leaves (optional), serve immediately and enjoy!
Tips for the Best Charcuterie Nachos
- Chips - we love to use an extra crunchy kettle chip for these nachos. For extra flavor we recommend using salt and vinegar chips. It adds the perfect amount of salty and tangy flavor to pair with the rich nachos toppings.
- Customizable - the fun part about nachos is that they are 100% customizable to your liking! These charcuterie nachos are a great way to use up any leftovers you may have from a charcuterie board. You can add any variety of deli meat, jams or preserves, pickled jalapenos, roasted red peppers, sliced olives, pickled vegetables, and more. The possibilities are endless!
- Spice Level - when it comes to entertaining we like to serve some non-spicy and spicy appetizers. You can make two trays of nachos and make one spicy by using extra hot honey, adding sliced pepperoncini, use a spicy Havarti cheese, use spicy salami, and use a spicy red pepper jelly instead of fig jam!
FAQ
Oven Baked - place leftovers on a sheet pan and bake at 350°F for 5-7 minutes.
Microwave - place the leftovers on a microwave safe plate and heat for about 30 seconds - 1 minute (note: the chips will no longer be crispy with this method).
Air Fryer - transfer the leftover nachos to the air fryer and cook at 350°F for 3-4 minutes.
Store cooled leftovers in an air tight container or Ziploc bag in the fridge for up to 4-5 days.
You can assemble the nachos up to 1-2 hour in advance and store on the baking tray covered at room temperature. Just before serving uncover the tray and bake at 350°F for 8-10 minutes, or until the cheese is golden brown and melted. Drizzle the hot honey on top, serve and enjoy!
You can swap the prosciutto and salami for a variety of plant based deli meats.
This recipe is naturally gluten free (note: check the label of the deli meat, cheese, fig jam, hot honey and chips used to ensure they are certified gluten free).
For a dairy free recipe you can swap the brie and parmesan for a dairy free alternative.
More Finger Foods!
- Pull Apart Buffalo Chicken Quesadilla
- California Roll Sushi Cups
- Spinach Artichoke Dip Ring
- Crab Stuffed Mushrooms
Enjoy!
- Sab
Charcuterie Nachos
Ingredients
- 1 bag salt and vinegar kettle chips (approximately 200 grams, or salted kettle chips)
- 6 slices prosciutto (torn into smaller pieces)
- 8 slices genoa salami (or spicy genoa salami, or a combination of deli meat of choice, sliced into bite sized pieces)
- ½ brick brie (approximately 125 grams, cut into ½ inch pieces)
- ½ cup fig jam
- ½ cup parmesan cheese
- ½ cup hot honey (does not need to be measure, drizzle desired amount directly from bottle)
- 3 leaves basil (fresh, optional for garnish)
Instructions
- Preheat oven to 350°F.
- On a large rimmed baking tray or sheet pan, pour the 1 bag salt and vinegar kettle chips on top and evenly distribute them into a layer.
- Sprinkle half of the grated ½ cup parmesan cheese over the chips.
- Evenly distribute the 6 slices prosciutto, 8 slices genoa salami, and ½ brick brie over the chips.
- Use a spoon to dollop the ½ cup fig jam over the chips.
- Place the tray into the oven and bake for about 8-10 minutes or until the cheeses are melted.
- Remove the tray from the oven and immediately drizzle with ½ cup hot honey. Sprinkle the remaining parmesan cheese on top. Garnish with thinly sliced 3 leaves basil (optional), serve immediately and enjoy!
Nutrition
Tony says
Great recipe!