Tropical Pineapple & Goat Cheese Crostini

This crostini is a vibrant celebration of summer, combining the tropical sweetness of pineapple with the creamy, salty tang of goat cheese. A drizzle of honey and a sprinkle of chili flakes introduce a complex balance of sweet, savory, and spicy notes. It's a perfect, refreshing appetizer to celebrate International Pineapple Day.

Sweet & Dessert

Ingredients

baguette, sliced into 1/2-inch thick pieces
tablespoons olive oil
oz soft goat cheese (chèvre)
1/2 cup fresh pineapple, finely diced
tablespoons honey
1/4 teaspoon red pepper flakes (or to taste)
tablespoon fresh mint, finely chopped

Method

Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange them on a baking sheet.
Toast the bread for 8 minutes
minutes, or until golden brown and crisp. Remove from the oven and let cool slightly.
Spread a generous layer of goat cheese on each crostini base.
Top the goat cheese with a spoonful of the finely diced pineapple.
Drizzle the crostini with honey and sprinkle with red pepper flakes and chopped mint before serving.

Chef's Tip & Pairing

For an extra layer of flavor, quickly grill or pan-sear the pineapple dice before topping the crostini to caramelize the sugars and intensify the tropical taste. This crostini pairs beautifully with a crisp, slightly sweet white wine like a German Riesling or a dry Rosé.

From the Tini Crostini Collection