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.
- 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
- Preheat the oven to 220C
- 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.
- 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.
- 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.