Grilled Pineapple and Cheese Toasts, a truly delicious appetizer that can also be served as a main course. Ideal for a standing dinner or a picnic. A recipe that is quickly and easily prepared, also perfect for those who are not very familiar with cooking. The amount of ingredients I recommend is very subjective because we can adjust them according to our tastes. I usually replace industrial-type spreadable cheese with my Yogurt Cream because I find it not only tastier but also healthier. However, in this case, it will need to be prepared the day before. On the occasion of a meal with friends or family, you can always prepare the ingredients in advance and assemble them only before serving.

If you like crostini, toasts, bruschetta, canapés, don’t miss the upcoming recipes:

Cost: Economical
Preparation time: 15 Minutes
Portions: 4 toasts
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

9 oz pineapple
3.5 oz spreadable cheese/yogurt cream
4 leaves sage
1 tbsp generous extra virgin olive oil
to taste salt and pepper

Tools

1 Pan non-stick
1 Cutting board
1 Knife sharp
1 Paper towel

Preparation

Make sure the pineapple is at room temperature, remove the crown, the end, all the peel, and with a pointed knife, also the fibrous parts still attached to the flesh.

Cut it into 4, remove the central part, which is the hardest, cut slices no more than 0.4 inches thick, and grill them in a non-stick pan. Before turning off, season with salt and pepper to taste.

In the same pan, put a generous tablespoon of extra virgin olive oil and sauté the sage leaves until they become crispy. Remove the sage and drain it on a paper towel. At this point, toast the bread slices, keeping them on high heat until golden brown.

Once all the ingredients are ready, we can assemble our toasts. Distribute the right amount of cheese on each slice of bread, as much as you prefer, and place the grilled pineapple slices on top.

Serve our Grilled Pineapple and Cheese Toasts immediately, but not before sprinkling them with bits of crispy sage and drizzling with extra virgin olive oil.