Blackberry and Rosemary Charcuterie Nachos with Old Vine Zinfandel
Pairs With Lizzy James Old Vine Zinfandel
Ingredients
- 1 bag (8–10 ounces) cracked-black-pepper kettle chips
- 1 cup shredded sharp white cheddar
- ¾ cup shredded smoked Gouda
- 4 ounces mild or moderately spicy soppressata, torn or chopped
- 2 tablespoons seedless blackberry preserves
- 1 teaspoon balsamic vinegar
- ¼ teaspoon finely minced fresh rosemary
- ⅓ cup fresh blackberries, halved
- 1 tablespoon finely chopped fresh chives
- Freshly cracked black pepper, optional
Preparation
- Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.
- Arrange the kettle chips in an even layer. Scatter the cheddar, smoked Gouda and soppressata evenly over the chips.
- Bake for 6–8 minutes, until the cheese is melted and the edges of the soppressata begin to crisp.
- Meanwhile, gently warm the blackberry preserves until loose enough to drizzle. Stir in the balsamic vinegar and rosemary.
- Lightly drizzle the blackberry mixture over the warm nachos.
- Finish with the fresh blackberries, chives, and cracked black pepper, if desired.
- Serve immediately with Lizzy James Old Vine Zinfandel.
