Bruschetta with grilled pineapple and burrata
1 serving
15 minutes
Grilled pineapple and burrata bruschetta is a vibrant combination of sweet, creamy, and crunchy. This dish evokes a sunny Italian summer with a creative twist. The grilled pineapple caramelizes, enhancing its natural sweetness, while the soft burrata adds tenderness. Cherry tomatoes provide a light tanginess, and fresh basil refreshes the flavor. Pistachios add crunch, and balsamic cream brings rich depth. This snack is perfect for a light aperitif or appetizer before the main course.
1
Prepare all the ingredients.
2
Cut a ring 1-2 cm thick from the pineapple and peel off the skin.
- Pineapple: 70 g
3
Heat the grill pan and fry the pineapple until a nice pattern forms.
- Pineapple: 70 g
4
Cut the fried pineapple into small cubes, removing the core.
- Pineapple: 70 g
5
Cut the cherry in half or into quarters.
- Cherry tomatoes: 30 g
6
Stack several basil leaves, roll them into a tube, and cut into thin strips.
- Basil leaves: 5 g
7
Mix pineapple, cherry, and basil, add olive oil, salt, and let marinate for a few minutes.
- Pineapple: 70 g
- Cherry tomatoes: 30 g
- Basil leaves: 5 g
- Olive oil: 20 ml
- Salt: to taste
8
Spread a slice of bread with olive oil for flavor and grill it on both sides until a nice pattern forms.
- Bread: 1 piece
- Olive oil: 20 ml
9
Chop the pistachios finely.
- Pistachios: 5 g
10
Place pineapples and cherry on the bread, top with burrata, sprinkle with pistachios, and drizzle with balsamic cream.
- Pineapple: 70 g
- Cherry tomatoes: 30 g
- Burrata cheese: 1 piece
- Pistachios: 5 g
- Balsamic glaze (crema): to taste
11
Serve decorated with basil leaves.
- Basil leaves: 5 g
