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Cheeseboard nachos


Serves: 4
timePrep time: 10 mins
timeTotal time:
Cheeseboard nachos
Recipe photograph by Ant Duncan

Cheeseboard nachos

Put leftover cheese to good use in our cheeseboard nachos, complete with dollops of chutney and tangy pickled apple. Camembert, strong cheddar, Gruyère and blue cheese all work well

Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
704Kcal
Fat
45gr
Saturates
21gr
Carbs
45gr
Sugars
16gr
Fibre
4gr
Protein
27gr
Salt
4.9gr

Esther Clark

Esther Clark

Esther is a food writer and stylist based in London. Prior to becoming a writer, she worked as a chef on a farm in rural Tuscany before eating her way around the rest of Italy. At home she doodles little food illustrations and loves to eat crispy roast chicken, sandwiches stuffed with pickles and scoops of creamy pistachio gelato.
See more of Esther Clark’s recipes
Esther Clark

Esther Clark

Esther is a food writer and stylist based in London. Prior to becoming a writer, she worked as a chef on a farm in rural Tuscany before eating her way around the rest of Italy. At home she doodles little food illustrations and loves to eat crispy roast chicken, sandwiches stuffed with pickles and scoops of creamy pistachio gelato.
See more of Esther Clark’s recipes

Ingredients

For the pickled apple
  • 1 tsp caraway seeds
  • 8 black peppercorns
  • 2 tbsp white wine vinegar
  • 1 tbsp caster sugar
  • 2 tsp flaky sea salt
  • 2 red-skinned apples, cored and cut into matchsticks
For the nachos
  • 200g salted tortilla chips
  • 3 tbsp Taste the Difference caramelised onion chutney
  • 300g leftover cheeseboard cheeses, crumbled or grated (vegetarian if required) - Camembert, strong cheddar, Gruyère and blue cheese all work well
  • 100g ready-grated mozzarella
  • snipped chives or chopped spring onion, optional

Step by step

  1. Begin by making the pickled apple topping. Put the caraway seeds and peppercorns in a small pan over a medium heat and lightly toast until they release their aroma. Add the vinegar, caster sugar, salt and 2 tablespoons of water to the pan and simmer for 2-3 minutes until the sugar and salt have dissolved. Cool to room temperature. Put the apple matchsticks in a non-metallic bowl and pour over the pickling liquid. Leave to pickle for 20 minutes, then drain, discarding the peppercorns.
  2. Put the tortilla chips in a large baking dish (approx 20 x 30cm base measurements) and dollop on small spoonfuls of the chutney. Pile all the cheeses, including the mozzarella, on top, then pop under a moderate grill until melted and gooey. Finish with the drained pickled apple and some freshly ground black pepper, plus some chives or spring onions, if you wish. Eat immediately.

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