Loaded Charcuterie Nachos

Loaded Charcuterie Nachos – thick kettle chips loaded with melty white cheddar, creamy brie, and freshly shredded Parmigiano Reggiano. Sprinkled with crispy prosciutto, diced salami, and drizzled with hot honey. Finished with dollops of fig jam and fresh arugula.

Charcuterie Nachos

Thick-cut kettle chips are topped with charcuterie board favorites for a delicious twist on nachos. This is the creative appetizer that everyone will be talking about! Perfect for an elevated appetizer at a casual party or for a fun girls’ night in.

Ingredients for Charcuterie Nachos

1. Kettle Chips – I like the thicker ridge-cut kettle chips for this recipe. These are from Trader Joe’s
2. Prosciutto – pan-fried until crispy and crumbled
3. White Cheddar – freshly shredded for best melting. Try Trader Joe’s Unexpected Cheddar.
4. Brie Cheese – use an 8 oz brie wheel that is chilled and diced into cubes. The chilled brie will keep it from melting faster than the white cheddar.
5. Parmigiano Reggiano – freshly grated for best flavor.
6. Hot Honey Sauce – I used the Hot Honey Sauce from Trader Joe’s. Any brand of hot honey would work as well.
7. Salami – cold salami of choice, diced into small pieces.
8. Fresh Chives – fresh thyme leaves would also work nicely.
9. Fresh Arugula – the flavor of the peppery arugula cuts nicely through the rich cheeses and meats.
10. Fig Jam or Fig Butter – add dollops after heating for more contrast and texture.

How to Make Charcuterie Nachos

I tested out a few variations of charcuterie nachos, and this was by far the best! I used a quarter-sized sheet pan, which is smaller than the half sheet pan size most people use, and made a double layer like my Sheet Pan Nachos recipe.

1. Pan-fry prosciutto until crispy and crumble.
2. On a parchment-lined quarter sheet pan, layer half of chips, cheeses, crispy prosciutto, and hot honey sauce.
3. Top with a second layer of chips, cheeses, crispy prosciutto, and hot honey sauce.
4. Heat on lower rack at 300º F for 10-15 minutes or until cheddar cheese is melted and brie chunks have started to melt.
5. Top with diced salami, chives, and arugula.
6. Dollop with fig jam and serve immediately.

Why This Recipe Works

Three kinds of cheeses, all delicious on charcuterie boards, combined for the perfect melty texture and flavor. Brie cheese alone is not enough to make nachos. So I combined brie chunks with melty white cheddar and flavor-packed Parmigiano Reggiano. Serving the prosciutto crispy makes the nachos easier to serve and eat. If you put fresh prosciutto on top of the nachos, it will get warm and chewy. Diced salami, however, works great without frying. In fact, I tested out frying the salami too, but it just got chewy and harder to eat. The hot honey sauce ties the ingredients together and really sends it over the top! Add it before heating the nachos, and it combines beautifully with the melting cheese and chips.

Recipe Tips

• Brie melts really quickly, so to keep it at the perfect soft but not overly melted point, I like to keep it chilled until right before using. That gives the cheddar a chance to start melting before the brie fully melts.
• Heat the nachos at a lower temperature (300º) on the lower oven rack to give the cheeses a chance to melt and avoid them browning instead of melting.
• If you want to use a larger size sheet pan, you can skip the layering step and serve them in a single layer.
• These nachos are very rich and delicious! They are great for a party and will have everyone talking. I’ve estimated that this recipe will serve eight as an appetizer. There were three of us testing them out, and I feel like we barely made a dent!

More Charcuterie Inspiration for Entertaining

• Burrata Cheese Board
• Breakfast Charcuterie Cups
• Charcuterie Bowls

Interested in more Charcuterie Boards and Ideas? Check out all my Charcuterie Board Ideas here.