Servings:
4-6
Chef notes
Why choose between a charcuterie board and nachos when you can have both? These antipasto nachos are what happens when marinated vegetables, cured meats, briny bites and melty cheese all pile onto a baking sheet and break the rules. They're salty, tangy, a little spicy (thank you, Calabrian chiles!) and packed with everything you love about a fancy platter, but with every bite already assembled for you. Mediterranean crackers stand in for tortilla chips, and I like layering on capocollo (or soppressata, if you're feeling fiery) until the edges crisp up (I know, drool!). Then replace the sour cream with some fresh ricotta dolloped between sweet Peppadew peppers, briny olives and juicy tomatoes.
