Truffle Garlic Bread Nachos
1 ½ Loaves of Butter Bread (about 20 slices), cut into quarters diagonally
1/3 Cup White Truffle Oil
2 Cloves Minced Garlic
Salt and Freshly Cracked Pepper, to taste
8 Ounces Fresh Mozzarella, cut into small cubes
8 Ounces Ricotta Cheese
Parmigiano-Reggiano Cheese, for grating
1 Cup Fresh Arugula
¼ Cup Chopped Scallions
1 Tablespoon Fresh Parsley, chopped
1 Tablespoon Fresh Basil, chopped
Preheat oven to 350°F.
Cut and flatten bread slices into nacho chip-sized shapes.
Combine truffle oil and minced garlic in a small bowl.
Place bread “chips” on baking tray(s); brush evenly with truffle oil mixture. Season with salt and pepper. Flip chips over; brush and season the second side.
Bake chips for 5 minutes. Remove from oven and flip chips to the other side.
Sprinkle chips with mozzarella cheese. Return to oven and bake until cheese starts to melt, about 7-10 minutes.
To assemble nachos, layer the following:
- Thin layer of bread “chips”
- Sprinkle of fresh arugula
- Small dollops of ricotta cheese
- Freshly grated Parmigiano-Reggiano
- Sprinkle of scallions, parsley, and basil
Repeat step 7 until all the chips are used. Enjoy!
Recipe adapted from: https://nevernothungry.com