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Italian-Style Sheet Tray Nachos

  • 18’ French baguette, sliced into 1″ rounds (sourdough ++)
  • 1/2 cup olive oil
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan
  • 1 lb. Italian sausage, cooked and crumbled
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/4 cup unsalted butter
  • 1/4 cup all purpose flour
  • 3 cups milk
  • 8 oz. provolone cheese, cut into pieces
  • 1 cup pecorino romano
  • 1/2 cup parmesan cheese
  • 1 pint cherry tomatoes, quartered
  • 1/2 cup red onion, small diced
  • 4 garlic cloves, minced
  • 2 tablespoon red wine vinegar
  • 1/4 cup fresh basil leaves, sliced thin and divided
  • 1 cup pepperoncini, sliced into thin rings
  • Kosher salt and freshly cracked black pepper, to taste
  1. Preheat the oven to 400° F.
  2. On two sheet trays arrange crostini evenly, drizzle with olive oil and season with salt and pepper. Bake crostini until slightly golden, 12 – 15 minutes.
  3. To make the sauce, melt butter in a pan over medium heat. Add in the flour and cook roux for 1 minute. Whisk in cold milk and bring to a boil. Reduce sauce to low and cook for 2 – 3 minutes. Add the Provolone, parmesan, and Pecorino cheeses to the bechamel. Season with salt and pepper. Ladle or put in a squeeze bottle.
  4. Combine the tomatoes, onion, garlic, red wine vinegar, and 2 tablespoons of fresh basil in a bowl. Season with salt and pepper.
  5. In a large 9×13 tray, arrange crostini in three layers. Layer crumbled sausage, mozzarella, and parmesan, then repeat with other two layers. Bake crostini for 8 – 10 minutes or until the cheese melts.
  6. Remove tray from oven, drizzle all over with cheese sauce, top with tomato bruschetta, and pepperoncini. Garnish with remaining basil.