Oh, the veggie nacho. It's always (and I mean always) the same old Southwestern ingredients: corn, beans, salsa, and so on. And while there's nothing wrong with the classic, I wanted to see what other combo I could come up with. I started with the cheese, and after thinking about gooey, melty varieties, I landed on one of the best: brie. After that, all I had to do was come up with some veggies to match that would involve minimal prep. Here, chopped baby spinach goes in raw and comes out of the oven perfectly wilted, while mushrooms are quickly sautéed (only 2 minutes). For even more flavor, sliced onions are scattered on top with a handful of crumbled blue cheese. And though I'm no sommelier, I'll bet a bottle of white would match up just swell.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.