Zesty Arugula and Prosciutto Charcuterie Nachos with Albariño
Pairs With Henry Ranch Albariño
Ingredients
- 1 bag (8–10 ounces) thick-cut sea-salt kettle chips
- 6 ounces Brie, rind on, cut into small pieces
- ¾ cup shredded fontina
- 3 ounces thinly sliced prosciutto, torn
- ⅓ cup sliced Castelvetrano olives, well drained and patted dry
- 1½ cups baby arugula
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- Zest of 1 lemon
- Freshly cracked black pepper
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 Brie, fontina and prosciutto evenly over the chips.
- Bake for 6–8 minutes, until the cheese is melted and the prosciutto begins to crisp.
- While the nachos bake, gently toss the arugula with the olive oil and lemon juice.
- Remove the nachos from the oven and finish with the olives, dressed arugula, lemon zest and cracked black pepper.
- Serve immediately with Albariño.
