Antipasto Platter Nachos

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.

No ratings yet

Antipasto Platter Nachos

These Antipasto Platter Nachos swap tortilla chips for Mediterranean crackers and pile on melty cheese, crispy soppressata, and all your favorite antipasto toppings. They bake in 10 minutes and get served straight from the sheet pan, making them the ultimate game day appetizer.

Course Appetizer, Snack

Cuisine Mediterranean

Keyword Refined Sugar Free

Prep Time 5

Cook Time 10

Total Time 15

Servings Servings

Calories 629kcal

Author Nicole Modic

Equipment

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

Instructions

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!

Nutrition