Antipasto Platter Nachos

Name: Antipasto Platter Nachos
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 5 Ounces Mediterranean Crackers (5-ounce package (like Firehook Mediterranean baked crackers)⁣); 12 Ounces Low-moisture Mozzarella Cheese (shredded or coarsely chopped⁣); ½ Cup Freshly Grated Parmesan Cheese (plus more for serving⁣); ½ Teaspoon Dried Italian Seasoning; 1 ½ Ounces Capocollo or Spicy Soppressata (⁣cut into strips⁣); 1 Cup Whole-Milk Ricotta Cheese⁣; Kosher Salt; Coarsely Ground Black Pepper; ½ Cup Grape Tomatoes (chopped⁣); ½ Cup Peppadew Peppers or Hot Cherry Peppers (drained and chopped⁣); ¼ Cup Pitted Mixed Greek Olives (coarsely chopped⁣); 2 Tablespoons Calabrian Chiles⁣ (chopped); 1 Teaspoon Fresh Rosemary (chopped)

These Antipasto Platter Nachos come from my friend Cortney’s brand-new cookbook, and they’re exactly what I want sitting on the table for a game day or get together. Mediterranean crackers get piled with mozzarella, Parmesan, and strips of spicy soppressata, baked for 8 to 10 minutes, then get topped with tomatoes, Peppadew peppers, olives, and cool dollops of seasoned ricotta. They’re a little fancier than your average plate of nachos, and they could NOT be easier to make.

A tray of cracker nachos topped with ricotta cheese, sliced tomatoes, prosciutto, green olives, and herbs. Glasses of white wine, a bowl of olives, and more tomatoes are nearby. A hand reaches for a cracker.

Friends, if you don’t already follow Cortney (@cheesgal), you need to. To know Cortney is to love her. She’s the queen of entertaining, elevated bites, and lots of laughs, and her new cookbook, Oversharing, is officially out in the world. I’m so proud of her, and I wanted to celebrate by sharing one of her recipes with you here.

Picking which one wasn’t hard. I went straight for these nachos, because sometimes you deserve fancy. Think of them as an antipasto platter that got thrown in the oven. Crackers stand in for tortilla chips, cured meat crisps up in the heat where ground beef would normally go, and every topping is something you’d pick off a charcuterie board: salty olives, sweet and spicy peppers, juicy tomatoes, and creamy ricotta.

And if you’re hosting, this is the kind of appetizer you want. It’s all oven and zero stovetop, so you’re not stuck standing over a pan when people walk in. Chop the toppings and season the ricotta ahead of time, slide the tray into the oven when your guests arrive, and serve it straight from the baking sheet.

A charcuterie board with crackers, sliced cured meats, shredded cheese, olives, cherry tomatoes, peppers, grated cheese, herbs, spices, and salt, arranged on a light surface with a striped cloth. — To make these, you’ll need crackers, mozzarella, parmesan cheese, Italian seasoning, capocollo or spicy soppressata, whole-milk ricotta, kosher salt, ground black pepper, grape tomatoes, peppadew or hot cherry peppers, mixed green olives, calabrian chiles, and fresh rosemary.

A pink tray filled with crackers topped with melted cheese, herbs, and slices of cured meat, surrounded by small bowls of cherries and a striped napkin. — To make these, you’ll need crackers, mozzarella, parmesan cheese, Italian seasoning, capocollo or spicy soppressata, whole-milk ricotta, kosher salt, ground black pepper, grape tomatoes, peppadew or hot cherry peppers, mixed green olives, calabrian chiles, and fresh rosemary.

What You Need to Make These Antipasto Platter Nachos

Mediterranean Crackers: These are the base of the nachos, standing in for tortilla chips. Cortney recommends Firehook Mediterranean baked crackers, which are sturdy and seasoned with herbs.
Low-Moisture Mozzarella: Low-moisture mozzarella melts great without releasing a bunch of water, which helps keep the crackers crisp. Shred it or coarsely chop it, whichever is easier for you. Skip fresh mozzarella here, since it’s too wet for this recipe.
Parmesan Cheese: Freshly grated Parmesan adds a salty, nutty layer on top of the mozzarella. Grate it yourself if you can, since it melts better than the pre-shredded kind.
Dried Italian Seasoning: A little Italian seasoning sprinkled over the cheese gives the nachos that classic antipasto flavor.
Capocollo or Spicy Soppressata: Capocollo is a bit milder, while spicy soppressata brings more heat, so go with whichever you prefer.
Whole-Milk Ricotta: Whole-milk ricotta is richer and creamier than part-skim.
Kosher Salt: A pinch of kosher salt seasons the ricotta so it doesn’t taste flat next to the other bold toppings.
Coarsely Ground Black Pepper: Freshly ground is best if you have a pepper grinder.
Grape Tomatoes: Chopped grape tomatoes add a pop of freshness and juiciness to cut through all of the cheese.
Peppadew Peppers or Hot Cherry Peppers: Peppadews are sweet with a mild heat, while hot cherry peppers lean spicier and more vinegary.
Pitted Mixed Greek Olives: A mix of Greek olives brings that briny, salty flavor you’d find on any good antipasto platter.
Calabrian Chiles: Chopped Calabrian chiles add a fruity, smoky heat. They’re optional, so add as much or as little as you like (or leave them off entirely if you’re serving anyone who doesn’t do spice). You can find them jarred at most grocery stores and Italian markets.
Fresh Rosemary: It adds an earthy, aromatic finish that makes the whole tray smell incredible.

A bowl of ricotta cheese with cracked pepper surrounded by tomatoes, olives, marinated red peppers, rosemary, and a small dish of sea salt on a beige surface. — *While the nachos bake, add the ricotta to a small bowl and season it with a pinch each of salt and pepper.*

How to Make Antipasto Platter Nachos

Start by placing a rack in the center of your oven and preheating it to 425°F. Line a rimmed baking sheet with parchment paper, then scatter the crackers over it in an even layer.

Top the crackers with the mozzarella and Parmesan, then sprinkle the Italian seasoning over the cheese. Lay the strips of capocollo or soppressata on top. Transfer the baking sheet to the oven and bake for 8 to 10 minutes, until the cheese has melted and the meat has started to brown in spots.

While the nachos bake, add the ricotta to a small bowl and season it with a pinch each of salt and pepper.

Once the nachos come out of the oven, top them with the chopped tomatoes, Peppadew peppers, and olives. Dollop the seasoned ricotta over the top, spoon on the Calabrian chiles if you’re using them, and garnish with the fresh rosemary and extra Parmesan. Serve immediately, straight from the baking sheet!

A tray of crispbread topped with dollops of ricotta, chopped tomatoes, ham, and herbs. Surrounding the tray are sliced red peppers, olives, and a glass of water. Sunlight brightens the colorful spread. — *Top them with the chopped tomatoes, Peppadew peppers, and olives. Dollop the seasoned ricotta over the top.*

Frequently Asked Questions

Can I make these nachos ahead of time?

The nachos are best baked right before serving, but almost everything else can be prepped ahead. Up to a day in advance, chop the tomatoes, peppers, olives, and chiles, slice the meat, shred the cheese, and season the ricotta. Store everything separately in airtight containers in the fridge. When you’re ready, assemble, bake for 8 to 10 minutes, and top.

Are these good for entertaining?

Yes! They’re made entirely in the oven, so there’s no stovetop fussing while guests are around. Have your toppings prepped and ready, slide the tray in when people arrive, and serve it right off the baking sheet. You can also set the toppings out in small bowls and let everyone add their own.

Can I use a different type of cracker?

Cortney recommends Firehook Mediterranean baked crackers, but any sturdy baked cracker or pita chip should work. Thin, delicate crackers are more likely to go soggy under the cheese and toppings.

Can I make these vegetarian?

Leave off the capocollo or soppressata for a vegetarian version. Keep in mind that traditional Parmesan is made with animal rennet, so look for a vegetarian Parmesan-style cheese if that matters to you.

How spicy are these?

It depends on your choices. Capocollo and Peppadews keep things mild, while spicy soppressata, hot cherry peppers, and Calabrian chiles will turn up the heat. Go with what your crowd likes.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!