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Charcuterie Nachos on a sheet pan with prosciutto, brie, and a dollop of whipped lemon zest goat cheese.

Charcuterie Nachos Recipe

Linda Ekin
Sheet-pan Charcuterie Nachos bring kettle-chip crunch, gooey Brie, salty cured meats, sweet fig jam, and a hot-honey finish—fast, bold, and made for a crowd.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 6 Servings
Calories 360 kcal

Equipment

  • Large rimmed baking tray or sheet pan

Ingredients
  

  • 1 bag salt and vinegar kettle chips (approximately 200 grams, or salted kettle chips)
  • 6 slices prosciutto (torn into smaller pieces)
  • 8 slices genoa salami (or spicy genoa salami, or a combination of deli meat of choice, sliced into bite sized pieces)
  • 1/2 brick brie (approximately 125 grams, cut into ½ inch pieces)
  • 1/2 cup fig jam
  • 1/2 cup parmesan cheese
  • 1/2 cup hot honey (does not need to be measure, drizzle desired amount directly from bottle)
  • 3 leaves basil (fresh, optional for garnish)

Instructions
 

Build the base

  • Preheat the oven to 350°F.
  • Spread the kettle chips in an even layer on a large rimmed baking tray or sheet pan.
  • Sprinkle half of the parmesan cheese evenly over the chips to help the toppings “stick.”

Layer the charcuterie and sweet

  • Evenly distribute the prosciutto, genoa salami, and brie pieces over the chips.
  • Spoon the fig jam over the tray in small dollops so it spreads through the whole pan.

Bake until gooey

  • Bake for about 8–10 minutes, just until the cheeses are melted and everything looks glossy and gooey.

Finish like a pro

  • Remove the tray from the oven and immediately drizzle with hot honey to taste.
  • Top with the remaining parmesan, garnish with thinly sliced basil (optional), and serve right away while the chips are still loud-crunchy and the brie is gooey.

Notes

Crunch tip: Use kettle-cooked chips so they stay sturdy under the melted cheese and toppings.
Salt balance: Skip extra salt—chips, prosciutto, and parmesan already bring plenty. Lean on basil and the sweet-tangy contrast from fig jam and hot honey instead.
Fig jam tip: If the jam is stiff, warm it for 10–15 seconds so it dollops neatly.
Extra-crunch option: Crisp the prosciutto in a dry skillet for about 2 minutes before assembling for more texture.
Make-ahead: Portion the meats and cube the brie earlier in the day, then keep chilled. Assemble only right before baking so the chips don’t start softening.
Storage & reheating: Leftovers will soften in the fridge. Re-crisp in an air fryer at 350°F for 2–3 minutes.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 360kcalCarbohydrates: 33gProtein: 12gFat: 21gSaturated Fat: 9gCholesterol: 40mgSodium: 820mgPotassium: 420mgFiber: 2gSugar: 10gVitamin A: 320IUVitamin C: 6mgCalcium: 180mgIron: 1.6mg
Keyword Charcuterie Nachos, game day snacks, sheet pan appetizer
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