Description
A sweet, savory, and spicy appetizer featuring grilled pineapple on crispy crostini, topped with creamy whipped feta, a drizzle of hot honey, toasted macadamias, and fresh mint.
Ingredients
Scale
For the Crust:
- 8 slices of baguette (1/2-inch thick)
- 2 tablespoons olive oil
- 4 thick rings of fresh pineapple
- 4 ounces feta cheese, crumbled
- 2 tablespoons cream cheese, softened
- 2 tablespoons milk
- 2 tablespoons honey
- 1 teaspoon red pepper flakes (or to taste)
- 1/4 cup macadamia nuts, roughly chopped
- Fresh mint leaves, for garnish
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat the grill or grill pan to medium-high heat. Brush baguette slices with olive oil and grill for 1-2 minutes per side until lightly charred. Set aside.
- Grill pineapple rings for 2-3 minutes per side until grill marks appear and they are slightly caramelized. Let cool, then cut into small chunks.
- In a food processor, combine feta, cream cheese, and milk. Process until smooth and creamy. Season with a pinch of black pepper.
- In a small bowl, stir together honey and red pepper flakes to make hot honey.
- Toast the macadamia nuts in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring frequently. Set aside.
- To assemble: Spread whipped feta on each crostini. Top with grilled pineapple chunks. Drizzle with hot honey, sprinkle with toasted macadamias, and garnish with mint leaves. Serve immediately.
Notes
You can customize the heat level by adjusting the red pepper flakes in the honey. If you don’t have a grill, you can caramelize the pineapple in a hot skillet.