Ingredients
For the wild blueberry topping
1 11-oz jar grilled red peppers, rinsed and chopped (about 2 large peppers)
1/4 cup fresh chives, chopped
1/4 cup Patience Fruit & Co Dried Wild Blueberries
1 teaspoon olive oil
Salt
For the nachos
1 cup cherry tomatoes from the market, quartered*
1/2 package chorizo, sliced
3 tablespoons olive oil
4 cups thinly-sliced stale baguette*
½ cup grated mozzarella
Pepper
¼ cup fresh basil, snipped with scissors
Cooking time 15 minutes Portions Makes 2 to 4 servings
What’s a nachos-style baguette? Well, how about nachos that taste like pizza? Sounds like a terrific combo, right? Try it as a tasty appetizer – or even a main dish.
The wild blueberry topping gets even better when you make it an hour or two ahead so the flavours have time to develop. You want to give our dried wild blueberries time to plump up in the liquid and explode with flavour.
Ingredients
For the wild blueberry topping
1 11-oz jar grilled red peppers, rinsed and chopped (about 2 large peppers)
1/4 cup fresh chives, chopped
1/4 cup Patience Fruit & Co Dried Wild Blueberries
1 teaspoon olive oil
Salt
For the nachos
1 cup cherry tomatoes from the market, quartered*
1/2 package chorizo, sliced
3 tablespoons olive oil
4 cups thinly-sliced stale baguette*
½ cup grated mozzarella
Pepper
¼ cup fresh basil, snipped with scissors
Print ShareSteps
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Place rack in the middle of the oven. Preheat oven to 400 °F. Line a baking sheet with parchment paper.
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For the wild blueberry topping
Combine all topping ingredients in a bowl. Set aside -
For the nachos
Combine tomatoes, chorizo and oil in a large bowl. Add pepper to taste. Add baguette slices and mix well. -
Spread nachos mixture on baking sheet and top with cheese. Bake for about 15 minutes or until cheese has melted and baguette slices are crusty.
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Top nachos with blueberry mixture. Garnish with fresh basil and serve right away.
Recommendations
If the cherry tomatoes are very juicy, use a clean tea towel or reusable paper towel to dry them off. If the baguette is fresh, toast it in the oven for 5 minutes before adding to tomato mixture.