Description
A sweet and savory twist on nachos, featuring fresh summer fruit, creamy brie, a drizzle of hot honey, and a crunchy pistachio topping – perfect for a unique appetizer or dessert.
Ingredients
Scale
- 1 wheel (8-10 oz) Brie cheese, rind removed and cut into small cubes
- 2 cups fresh peaches, sliced
- 1 cup fresh blackberries
- 1 cup fresh strawberries, sliced
- 1 bag (about 8 oz) cinnamon-sugar pita chips or tortilla chips (plain or lightly salted)
- 1/4 cup hot honey (or regular honey mixed with a pinch of cayenne)
- 1/2 cup shelled pistachios, roughly chopped
- 1 tablespoon fresh mint, chiffonade (optional, for garnish)
- Flaky sea salt (optional, to taste)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet or oven-safe platter with parchment paper.
- Spread the pita chips or tortilla chips in an even layer on the prepared baking sheet.
- Scatter the cubed Brie evenly over the chips.
- Arrange the sliced peaches, blackberries, and sliced strawberries over the chips and cheese.
- Bake for 8–10 minutes, until the brie is melted and bubbly.
- While the nachos bake, toast the pistachios in a dry skillet over medium heat for 2–3 minutes, until fragrant; set aside.
- Remove the nachos from the oven and drizzle with hot honey.
- Sprinkle with toasted pistachios and optional mint and flaky sea salt.
- Serve immediately while warm.
Notes
If you prefer a milder honey, omit the cayenne. You can also substitute pecans or almonds for pistachios. For a dairy-free version, use vegan brie or omit cheese and add a drizzle of balsamic reduction.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 18 g
- Fat: 24 g
- Carbohydrates: 32 g
- Protein: 14 g