Caramelised pineapple and whipped feta crostini

14th July 2017By Leave a Comment

This is the perfect brunch / lunch/ BBQ accompaniment

This recipe came about a couple of weeks ago when attempting to use up the vast amount of leftover pineapple I had from making a chutney at the Birmingham Foodies Festival with my onion bhajis.

I for one love pineapple, but I was literally faced with half a tonne of the stuff so I needed something that went beyond ham and pineapple chutney sandwiches and the obligatory fruit salad.

Bung them in the oven and hey presto, a perfect accompaniment for a Summer BBQ or better yet, a tasty weekend breakfast.

Caramelised pineapple and whipped feta crostini
Prep time
Cook time
Total time
Serves: Serves 2-4
  • ½ a pineapple, sliced into half moons, core removed
  • 1 tbsp of honey
  • Juice of 1 lime
  • 4-5 slices of crusty bread such as ciabatta
  • 100g of feta
  • 40g of cream cheese at room temperature
  • Fresh basil
  • Extra honey and flaked sea salt for for serving
  1. Preheat the oven to 220C
  2. Spread the pineapple over a baking sheet and cover in the honey and lime juice. Scatter with a pinch of sea salt and give it a good mix. Cook for 12-15 minutes until golden brown and slightly charred.
  3. Meanwhile toast the ciabatta and prep the whipped feta by putting the feta and cream cheese in a bowl. Using an electric whisk, mix until smooth and creamy.
  4. To serve, spread the crostini with the whipped feta, and lay the pineapple on top. Drizzle with honey, scatter with torn basil leaves and a little flaked sea salt.

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