Elevate your nacho experience with this ultra-rich recipe featuring mild Toscano ground sausage, nutty Fontina cheese, heavy cream, fresh tomatoes, and black olive tapenade. Crunchy, savory and cheesy—everything you crave in an appetizer!
- Carando Toscano Ground Sausage1 Package
- Tortilla Chips (13-oz.)1 Bag
- Fontina Cheese, Grated1 lb.
- Heavy Cream2 cups
- Cornstarch2 tbsp.
- Fresh Tomatoes, Diced1 cup
- Large Shallot, Minced1
- Fresh Basil, Chopped2 tbsp.
- Olive Oil2 tbsp.
- Red Wine Vinegar1 tbsp.
- Black Olive Tapenade8 oz.
Brown the Italian sausage in a skillet, then drain on paper towels, reserve.
Preheat oven to 375ºF.
While sausage is cooking, heat a large bowl over a double boiler, add the cream, cornstarch, and fontina.
Heat the cheese mixture until hot and thickened, reserve.
Combine the tomatoes, shallots, basil, oil, and vinegar, reserve.
To assemble, heat chips in the oven until warmed through.
Transfer the chips to a large serving platter, top with cheese sauce, then sausage, then the tomato relish, then dollops of tapenade.