Line a large baking sheet with parchment paper. Add one layer of crackers onto parchment paper. Layer half grated cheddar and half grated gouda onto the crackers. Then add Layer of half of the 2 cured meats
Repeat above 3 steps in the same order
Scatter fig jam onto your “nachos” in dollop, as well as the red pepper jelly and pesto. The key here is to evenly distribute these 3 garnishes.
Scatter black olives onto top of the nachos, then do the same with the roasted red peppers
Lastly drizzle hot honey
Once assembled, place nachos into oven for 8 minutes or until cheese has melted
