Alicias Italian Nachos Food

ITALIAN NACHOS

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

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.