Alicias Italian Nachos Recipes

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ITALIAN NACHOS



Italian Nachos image

Provided by Food Network

Time 35m

Yield 8 to 12 servings

Number Of Ingredients 18

1 baguette, sliced into roughly 1/2-inch-thick slices
1/4 cup olive oil
2 cups shredded Italian cheese blend
1 cup chopped cured meats, such as salami, soppressata, capicola and pepperoni
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup pearl-sized mozzarella balls or chopped fresh mozzarella
1 1/2 cups diced Roma tomatoes
1/4 cup chopped fresh basil, plus more for garnish
1 tablespoon olive oil
1 teaspoon balsamic vinegar
Kosher salt and freshly ground black pepper
2 teaspoons fig jam or honey
2 teaspoons balsamic vinegar
1/2 cup sour cream
Kosher salt and freshly ground black pepper
1/2 cup chopped giardiniera
1/3 cup chopped pepperoncini
1/3 cup sliced black olives

Steps:

  • For the nachos: Preheat the oven to 400 degrees F.
  • Place the baguette slices on a baking sheet fitted with a rack. Brush the slices with the olive oil. Toast until crisp on the outside but still slightly tender on the inside, 6 to 8 minutes.
  • On an ovensafe platter or a baking sheet lined with aluminum foil or parchment paper, alternate layers of baguette slices, shredded Italian cheese blend, chopped cured meats, beans and pearl mozzarella, ending with a layer of shredded cheese. Bake until the shredded cheese is melted,10 to 12 minutes.
  • For the salsa: While the nachos are baking, in a medium bowl, combine the tomatoes, basil, olive oil, balsamic vinegar and salt and pepper to taste. Toss to coat.
  • For the crema: In a small bowl, whisk together the fig jam (or honey) and balsamic vinegar. Add the sour cream and salt and pepper to taste and whisk until completely blended. Transfer to a ziptop bag and store in the fridge until ready to use.
  • For the toppings: Top the nachos with the giardiniera, pepperoncini, black olives and salsa. Slice the corner of the ziptop bag with the crema and drizzle it over the nachos. Finish with more chopped basil. Serve immediately.

ALICIA'S ITALIAN NACHOS



Alicia's Italian Nachos image

Tired of cheese dip nachos? Try this unique version of Italian Nachos. Quick, easy, and yummy!

Provided by Adub

Categories     Nachos

Time 15m

Yield 4

Number Of Ingredients 7

4 pita bread rounds
½ cup marinara sauce
¼ cup grated Parmesan cheese
1 (3.25 ounce) can sliced black olives
¼ cup shredded mozzarella cheese
1 clove garlic, minced
1 cup fresh basil leaves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Use scissors or kitchen shears to cut the pita breads in half, then into triangles. Peel apart the bread halves to make as many triangles as possible. Spread the triangles out on a large baking sheet, and sprinkle with Parmesan cheese.
  • Toast triangles for 10 to 15 minutes in the preheated oven, until lightly browned and crispy. While toasting, combine the marinara sauce and garlic in a small saucepan. Cook over medium heat until hot.
  • Transfer pita chips to a serving platter, sprinkle with olives, and pour sauce over them. Quickly cover with shredded mozzarella cheese, and whole basil leaves. Serve immediately.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 40.1 g, Cholesterol 10.6 mg, Fat 7 g, Fiber 3.1 g, Protein 10.7 g, SaturatedFat 2.4 g, Sodium 790.8 mg, Sugar 3.7 g

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