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.
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