Dirty Blonde’s Charcuterie Nachos

Charcuterie nachos are here! We're talking crispy potato chips loaded with an assortment of cured meats, cheese, and tangy accoutrements. This savory, salty, and funky platter is a perfect match for the bubbly, "Dirty Blonde" pét-nat. It's a party in every bite and every sip!

Ingredients

-1 bag thick-cut potato chips (kettle-style preferred for sturdiness)
-1½ cups shredded mozzarella cheese
-4–6 oz assorted cured meats, torn or thinly sliced (prosciutto, salami, soppressata, etc.)
-2 tablespoons fig jam
-1–2 tablespoons hot honey, to taste
-1 cup fresh arugula
-¼ cup shaved or grated Parmesan

Directions

1. Preheat Oven

Set your oven to 350°F (190°C).

2. Assemble the Base

On a large oven-safe platter or sheet pan, spread a layer of potato chips. Scatter half the mozzarella and a mix of cured meats over the top.

3. Melt & Crisp

Bake in the oven for about 8–10 minutes, or until the cheese is melted and bubbling. Watch closely so the chips don’t burn.

4. Add Sweet & Fresh Elements
    •    In a small bowl, warm the fig jam slightly (in the microwave for about 10–15 seconds) to loosen it. Drizzle over the nachos.
    •    Drizzle with hot honey to taste.
    •    Top with arugula and shaved Parmesan.

To Serve

Serve immediately while the cheese is still gooey, the meats slightly crisped, and the chips are warm.

Optional Add-Ons
    •    Brie Cheese
    •    Castelvetrano, Kalamata, and Cerignola olives
    •    Crumbled goat cheese or blue cheese for a funkier twist