making charcuterie nachos with momma b

Ingredients

• 150 g Truffle Chips (store‑bought, lightly salted)
• 1/4 cup Green Olives (pitted and sliced)
• 1/4 cup Cornichons (small French pickles, sliced thin)
• 1/4 cup Pepperoncini Peppers (sliced)
• 2 tbsp Fresh Chives (finely chopped)
• 2 tbsp Parmesan Cheese (freshly grated)
• 4 oz Boursin Cheese (garlic & herb flavor, softened)
• 1 tsp Hot Honey (store‑bought or homemade (honey infused with chili flakes))
• 1 tsp Balsamic Glaze (reduced balsamic vinegar)

Instructions

1. Preheat Broiler

   Set the oven to the broil setting and let it preheat for about 2 minutes.

   Time: PT2M

2. Arrange Truffle Chips

   Line a baking sheet with parchment paper and spread the truffle chips in a single layer.

   Time: PT1M

3. Broil Chips

   Place the sheet under the broiler and toast the chips for 5 minutes, watching closely to prevent burning.

   Time: PT5M

4. Prepare Toppings

   While the chips are broiling, slice the green olives, cornichons, and pepperoncini; chop the chives; grate the Parmesan; and soften the Boursin cheese in a small bowl.

   Time: PT8M

5. Transfer Chips to Plate

   Remove the toasted chips from the oven and spread them onto a serving plate.

   Time: PT1M

6. Assemble Nachos

   Dot the chips with spoonfuls of softened Boursin, then sprinkle the sliced olives, cornichons, pepperoncini, chopped chives, and grated Parmesan over the top.

   Time: PT3M

7. Finish with Drizzles

   Drizzle the hot honey and balsamic glaze over the assembled nachos.

   Time: PT1M

8. Serve Immediately

   Serve the nachos while the chips are still crisp and the cheese is soft.

   Time: PT0M

Nutrition Facts

Calories

380

Protein

10g

Carbohydrates

30g

Fat

25g

Fiber

2g