Ingredients
For the Nacho Base:
* 8 oz (225 g) kettle-cooked tortilla chips
* 8 oz (225 g) Brie cheese, thinly sliced
* 2 ripe peaches, thinly sliced
* 1 cup fresh strawberries, halved
* 1 cup fresh blackberries
* 1 tbsp unsalted butter, melted
* 1 tsp light brown sugar
### For the Roasted Fruit Layer:
* 1 tsp vanilla extract
* 1/2 tsp ground cinnamon
* 1 tsp fresh thyme leaves
* 1 tsp balsamic vinegar
### For the Hot Honey & Pistachio Crunch:
* 1/4 cup hot honey
* 1 tbsp balsamic glaze
* 1/2 cup chopped toasted pistachios
* 1 tbsp chopped fresh basil
* 1 tsp lemon zest
### For Garnish (optional):
* Fresh basil leaves
* Flaky sea salt
Instructions
1. Preheat the oven to 400°F (200°C).
2. Toss the peach slices with the melted butter, brown sugar, vanilla extract, cinnamon, thyme, and balsamic vinegar.
3. Roast for 10–12 minutes until lightly caramelized.
4. Arrange the tortilla chips on a parchment-lined baking sheet.
5. Layer the Brie slices evenly over the chips.
6. Bake for 5–7 minutes until the Brie is melted and soft.
7. Top with the roasted peaches, fresh strawberries, and blackberries.
8. Drizzle evenly with the hot honey and balsamic glaze.
9. Sprinkle with the toasted pistachios, chopped basil, and lemon zest.
10. Finish with a pinch of flaky sea salt.