Back of 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 Original recipe by PartySugar Ingredients1 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 Cut the bread into triangular pieces, removing crusts. 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. 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. 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. Remove and transfer cheesy bread triangles to a serving platter. Top each piece of bread with a heaping tablespoon of chopped tomatoes. 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. Information Category Appetizers, Crostini Cuisine Italian View 16 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Photo 9 Photo 10 Photo 11 Photo 12 Photo 13 Photo 14 Photo 15 Photo 16 Comments chiquita29 8 years These look delish! I love bread and cheese. Mmmmm. AmberHoney 8 years Not frying in butter would be a crime. joselita 8 years you could just toast the bread and not have to fry it in butter... 356UIK 8 years Be glad you dont have a mandoline! They are crazy dangerous to use if you dont know how to use one properly! verily 8 years Looks delicious. I wonder if you could cheat with a bag of bagel crisps or melba toast. allinavhcnerf 8 years it looks so delicious! SublimeChica 8 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 8 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 8 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 8 years Another goodie - your basil is big and beautiful. Lavinie 8 years this looks so yummy - i'm definitley trying this soon. it has my favorite foods - cheese and bread... bangsugar 8 years These look amazing! What a great idea Party!