Description
This recipe for Grilled Pineapple Crostini with Burrata & Spicy Honey combines sweet, savory, and spicy flavors into an elegant appetizer. Crispy grilled sourdough slices are topped with creamy burrata cheese, caramelized pineapple wedges, and a warm drizzle of honey infused with black pepper and chili flakes. Garnished with fresh herbs and flaky sea salt, these crostini make a perfect balance of textures and tastes, ideal for entertaining or a sophisticated snack.
Ingredients
Scale
Bread and Oil
- 1 small sourdough baguette, sliced into ½-inch slices
- 1 tbsp olive oil
Cheese
- 1 ball of burrata (approx. 125g), torn into small pieces
Pineapple and Butter
- ½ fresh pineapple, peeled and sliced into bite-sized wedges
- 1 tbsp unsalted butter
- Pinch of sea salt
Spicy Honey Drizzle
- 3 tbsp honey
- ½ tsp freshly cracked black pepper
- ¼ tsp red chili flakes
Garnishes (Optional)
- Fresh mint or basil
- Flaky sea salt
Instructions
- Prepare the Grill and Bread: Preheat a grill or grill pan to medium-high heat. Brush each sourdough slice with olive oil to ensure crisping and prevent sticking. Grill the bread slices for 2–3 minutes on each side until they are crisp and have nice grill marks. Remove and set aside.
- Caramelize the Pineapple: In a skillet over medium-high heat, melt the unsalted butter. Add the pineapple wedges and cook for 2–3 minutes on each side until they become golden and caramelized. Sprinkle a pinch of sea salt over the pineapple to enhance the flavors and set aside.
- Prepare the Spicy Honey: In a small pan, gently warm the honey with freshly cracked black pepper and red chili flakes. Heat just until the mixture is fragrant and fluid, being careful not to boil it. This will create a spicy and sweet drizzle.
- Assemble the Crostini: On each grilled sourdough slice, place torn pieces of burrata cheese, followed by a caramelized pineapple wedge. Drizzle the warm spicy honey over the top to add sweet heat.
- Garnish and Serve: Optionally garnish each crostini with fresh mint or basil leaves for an herbaceous note. Finish with a sprinkle of flaky sea salt to add texture and depth. Serve immediately while the crostini are warm for the best taste and texture experience.
Notes
- Use a grill pan if you don’t have an outdoor grill to achieve those desirable grill marks and smoky flavor.
- For a milder spicy honey, reduce or omit the chili flakes according to taste.
- Fresh pineapple is preferred for the best caramelization and flavor; canned pineapple will not caramelize as well.
- Serve crostini immediately after assembly to prevent the bread from becoming soggy.
- Leftover spicy honey can be stored in an airtight container for up to one week and used as a glaze or drizzle on other dishes.
