Sun-Dried Tomato and Pesto Nachos

Total Time
13mins
Prep 8 mins
Cook 5 mins

This is a great way to use your first batch of basil! You will need to prepare your pesto before making this dish. These make a wonderful afternoon snack to sit around the patio table and munch on. I recommend using fontina instead of mozzarella because of its ability to stand up to the flavours of the other toppings.

Directions

  1. Preheat oven to 400 degrees.
  2. Arrange chips on a baking sheet or in a deep dish pie plate.
  3. Top each chip with a little tomato and cheese.
  4. Bake in the oven for approximately 5 minutes.
  5. After you remove the chips from the oven, top each with a small amount of pesto.
  6. Do not put the pesto on the chips before you place them in the oven or you will have a tragic mess.
  7. Serve hot.