Wine Diva Favorites

My current obsession… Charcuterie Nachos.

I know… a Wine Diva recommending nachos? Stay with me.

This is one of those recipes that looks like you spent a lot of time making it, but it comes together in just a few minutes. It’s become my go-to appetizer whenever friends stop by, and every single time I make it, the pan is completely empty before the night is over.

Ingredients

  • Ridged potato chips (the thicker the better)
  • Brie cheese (I remove the rind)
  • Sliced salami
  • Pepperoni
  • Prosciutto
  • Fig jam (my favorite), raspberry preserves, or sour cherry preserves
  • Freshly grated Parmesan cheese
  • Honey or balsamic glaze for finishing

Directions

Preheat your oven to 400°F.

Line a baking sheet with parchment paper or aluminum foil, then spread the potato chips into an even layer.

Slice the Brie into small pieces and scatter it over the chips. Don’t worry about covering every chip—the cheese will melt beautifully.

Layer on the salami, pepperoni, and prosciutto. I like to be generous here so every bite gets a little of everything.

Add small spoonfuls of your favorite jam across the top. My favorite is fig, but raspberry or sour cherry are equally delicious.

Finish with a generous handful of freshly grated Parmesan. Fresh Parmesan melts much better than the pre-shredded variety, so it’s worth the extra minute.

Bake for 15–20 minutes, until all of the cheese is melted and bubbly.

Let the nachos cool for a few minutes, then finish with a drizzle of honey for a touch of sweetness or balsamic glaze if you’re craving something a little more savory.

Then… grab a glass of wine and dig in.

I promise, every time I serve these they’re the first thing to disappear. The combination of creamy Brie, salty meats, sweet jam, crunchy chips, and that final drizzle of honey or balsamic hits every flavor note perfectly.

🍷 Wine Diva Pairing

My Pick: A Pinot Noir from Davies, Fortunati or Handwritten.

A Pinot Noir has enough acidity to cut through the richness of the Brie while complementing the salty meats and sweet fig jam.

Cheers, and enjoy! 🍷

Charlene