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Not Your Regular Nachos: Nachos Caprese

At the Food and Wine Classic, I watched Jose Andres make bread chips. He froze a baguette, sliced it superthin with a mandoline, and panfried it until crisp. While Andres topped his with anchovies and other Spanish ingredients, I haven't stopped thinking about this bread chip and wondered how it would translate into a nacho. I don't have a mandoline, so I used regular white bread. However, I wish I would have found a way to use paper-thin bread. The final result was more like a cheesy bruschetta than a nacho. When I realized this, I was disappointed, but the classic Italian flavors — mozzarella, tomatoes, and basil — were so delicious that I soon forgot my sadness. I highly recommend you make this scrumptious appetizer, only instead of calling it nachos, simply call it bruschetta! To see what I did,

.

Nachos Caprese aka Cheesy Bruschetta

Nachos Caprese aka Cheesy Bruschetta

Nachos Caprese aka Cheesy Bruschetta

Ingredients

1 small loaf thinly sliced sourdough bread
1 stick butter
2-3 garlic cloves
salt and pepper
8 ounces mozzarella, grated
2 cups tomatoes, seeded and diced
1/2 cup homemade or store bought pesto
basil leaves, optional for garnish

Directions

  1. Cut the bread into triangular pieces, removing crusts.
  2. Since this was an experiment, I decided to fry some in butter (a la Ryan Scott) and bake some in the oven. For frying, melt one stick of butter with 2-3 peeled garlic cloves in a large pan over medium-high heat. Once the butter is melted add the bread, frying in a single layer. Fry until golden brown 3-4 minutes. Flip and continue to fry for 1-2 more minutes. Transfer to a plate lined with paper towels. Repeat with remaining bread.
  3. Alternately, for baking, preheat the oven to 375°F. Place the bread triangles in an even layer on a large baking sheet. Bake in the oven until crisp and brown 15-20 minutes.
  4. When the bread is cool enough to handle spread evenly on a large baking sheet. Season bread generously with salt and pepper. Sprinkle with the cheese, taking care to cover each piece of bread with cheese. Bake in the oven for 10-12 minutes until cheese is melted.
  5. Remove and transfer cheesy bread triangles to a serving platter. Top each piece of bread with a heaping tablespoon of chopped tomatoes.
  6. If your pesto is too thick to drizzle, thin with a few tablespoons of olive oil. Drizzle the pesto over the top of the tomatoes. Garnish with basil leaves if desired and enjoy!

Serves 4-6 as an appetizer.


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Join The Conversation
chiquita29 chiquita29 7 years
These look delish! I love bread and cheese. Mmmmm.
AmberHoney AmberHoney 7 years
Not frying in butter would be a crime.
joselita joselita 7 years
you could just toast the bread and not have to fry it in butter...
356UIK 356UIK 7 years
Be glad you dont have a mandoline! They are crazy dangerous to use if you dont know how to use one properly!
verily verily 7 years
Looks delicious. I wonder if you could cheat with a bag of bagel crisps or melba toast.
allinavhcnerf allinavhcnerf 7 years
it looks so delicious!
SublimeChica SublimeChica 7 years
Those look really amazing! ....my best mandoline advice? Lurk around home stores waiting for demo deals. I just got a $70 mandoline for $13 bucks just because it was on display in the store. I'm going to try to make bread chips now!!
nancita nancita 7 years
You continue to push the limits of what a nacho can be. This may be the least nacho-y yet, but it's probably my favorite so far.
bransugar79 bransugar79 7 years
looks good. I was thinking maybe you could use those party melba loaves instead to make the bread even thinner and more chip like
AmberHoney AmberHoney 7 years
Another goodie - your basil is big and beautiful.
Lavinie Lavinie 7 years
this looks so yummy - i'm definitley trying this soon. it has my favorite foods - cheese and bread...
bangsugar bangsugar 7 years
These look amazing! What a great idea Party!
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