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    You are in: Home / Recipes / Italian "nachos" Recipe
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    Italian "nachos"

    Italian "nachos". Photo by Chef PotPie

    1/1 Photo of Italian "nachos"

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Chef PotPie's Note:

    We enjoyed these tonight for our Friday Neighbor Night, when we have nothing but finger foods. They were great! I used hot pepperoncini, and hubby said we should use jalapenos next time, but I think I'll stick with the pepperoncinis! He did make a nice suggestion that a little proscuitto might be nice! We had anemic tomatoes, I can't wait to do this with my own garden grown tomatoes! I found this recipe in Taste of Home Magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to *400.
    2. 2
      Toast baguette rounds on a baking sheet in oven until crisp, 5-6 minutes, more if large slices.
    3. 3
      Turn oven off and preheat broiler to high.
    4. 4
      Drizzle toasted bread with oil and salt, broil until golden, 2-3 minutes.
    5. 5
      Transfer to oven safe serving dish or leave on baking sheet. Top with fontina and broil until melted, 2-3 minutes.
    6. 6
      Remove from oven.
    7. 7
      Sprinkle with tomatoes and peperoncini. Serve immediately.

    Ratings & Reviews:

    • on August 16, 2013

      55

      What a fun idea! Give me melted cheese and I'm happy no matter what's under it. In this case, the other ingredients are excellent too! Thanks for a new nachos idea!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Italian "nachos"

    Serving Size: 1 (222 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 430.3
     
    Calories from Fat 172
    40%
    Total Fat 19.2 g
    29%
    Saturated Fat 10.8 g
    54%
    Cholesterol 62.6 mg
    20%
    Sodium 1028.3 mg
    42%
    Total Carbohydrate 43.0 g
    14%
    Dietary Fiber 3.1 g
    12%
    Sugars 2.9 g
    11%
    Protein 21.1 g
    42%

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