What happens when a charcuterie board and a plate of nachos have a party? This. Melty brie, salty prosciutto, and a drizzle of hot honey over a sheet pan of Cacio e Pepe Tantos. It comes together in about 10 minutes and disappears even faster.
INGREDIENTS
- 1 bag Cacio e Pepe Tantos
- 8 oz brie, sliced and cut into 1 to 2 inch pieces
- ¼ cup parmesan, grated
- 4 oz prosciutto, thinly sliced
- ½ cup castelvetrano olives, halved
- ½ cup sliced pepperoncini
- 2 tbsp hot honey
- ¼ cup fig jam
- 2 to 3 tbsp chives
DIRECTIONS
- Preheat the oven to 400°F.
- Spread the Tantos in a single layer on a large, parchment lined baking sheet.
- Top with the brie, prosciutto, and freshly grated parmesan.
- Bake for 5 to 7 minutes, until the brie is melted.
- Drizzle with hot honey, then finish with the olives, pepperoncini, dollops of fig jam, and chives. Serve right away.
