Smoky Pineapple Tequila Crostini

A vibrant, sweet, and savory bite, this crostini features grilled pineapple for a smoky sweetness that is perfectly balanced by the creamy tang of goat cheese. The subtle tequila-lime glaze adds a zesty, unexpected kick, making this the perfect appetizer for a summer celebration.

Cheese & Dairy

Ingredients

baguette, sliced 1/2 inch thick
tbsp olive oil
oz soft goat cheese (chèvre)
pineapple rings, grilled and diced
tbsp silver tequila
tbsp lime juice
tsp honey
Pinch of chili powder or Tajín seasoning
Fresh cilantro, chopped, for garnish

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp.
Grill or pan
sear the pineapple rings for 2 minutes
minutes per side until grill marks appear and they are slightly caramelized, then dice into small pieces.
In a small saucepan, combine tequila, lime juice, and honey; bring to a simmer and cook for 1 minute until slightly reduced to form a glaze.
Spread goat cheese evenly on each toasted crostini, then top with the diced grilled pineapple and drizzle with the tequila
lime glaze.
Garnish with a sprinkle of chili powder or Tajín and fresh cilantro before serving.

Chef's Tip & Pairing

For a non-alcoholic version, substitute the tequila with an equal amount of orange juice in the glaze. This crostini pairs beautifully with a crisp, dry Sauvignon Blanc or, fittingly, a classic Margarita.

From the Tini Crostini Collection