Ingredients

The following ingredients have 14 Servings
  • 1 28 oz can ’’ pineapple chunks (drained)
  • 1-2 tsp olive oil
  • 1 ½ tsp white sugar
  • ¾ c shaven Parmesan cheese
  • 2 Tbsp softened butter
  • 14 thin slices baguette bread ((1 baguette loaf))
  • 7 slices prosciutto (divided into 14 strips)
  • 14 large leaves basil
  • Golden balsamic glaze to drizzle (we buy Delallo)
  • Salt to taste

Instruction

  • Preheat broiler to high heat. Arrange pineapple chunks on a foil-lined sheet, and brush with olive oil and sprinkle with sugar. Mix with your hands, then spread the pieces out into a single layer. Broil until the pineapple has browned and is slightly charred—about 6 minutes each side. Alternately, you can grill the pieces on medium-high heat.
  • Set pineapple aside and reduce broiler heat to low.
  • Arrange the baguette slices onto a baking sheet. Brush with butter and place under the broiler for 2 minutes. Remove and sprinkle with Parmesan cheese. Return to the broiler once more for an additional 2 minutes, or until the cheese has browned slightly.
  • Remove from the oven one piece of rolled prosciutto to each crostini, and then one large basil leaf, and two pieces of pineapple.
  • Drizzle with golden balsamic glaze. Add a sprinkle of salt and serve warm.