Potato Chip Charcuterie Nachos
This is a fun and unique take on a classic charcuterie spread! Crispy, salty potato chips are topped with creamy brie cheese, peppery arugula, and savory prosciutto. Sweet apricot jam and a drizzle of tangy raspberry balsamic glaze tie everything together for a perfect balance of sweet, salty, and savory in each bite.
Ingredients
- 1 bag Kettle-Cooked Potato Chips party-size
- 2 wheels (16 oz) Brie Cheese
- 2 cups Arugula
- 6-8 slices Prosciutto
- ¼ cup Apricot Jam
- 2-3 tablespoons Raspberry Balsamic Glaze
Instructions
- Preheat oven to 350°F (177°C).
- Lay potato chips down on a parchment-lined baking sheet.
- Slice your cheese into 3-inch pieces and lay over top of the kettle chips.
- Place in the oven for 5-7 minutes, until the cheese is fully melted and bubbly.
- Remove the tray from oven and let cool slightly.
- Top with the arugula, torn prosciutto slices, and dollops of apricot jam. Finish the dish by drizzling the balsamic raspberry glaze over top.
- Serve immediately and enjoy!
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