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Categories:
pineapple shallots apple cider vinegar red pepper kosher salt freshly ground black pepper extra-virgin olive oil bread baguette cheese almonds basil
Viewed: 33 - Published at: 5 years agoIngredients
- 1 small pineapple, peeled, cored and cut into tidbits
- 4 large shallots, peeled, cut crosswise (about 2 cups)
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon dried red pepper flakes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fruity extra-virgin olive oil
- 24 (1/2-inch thick) slices diagonally cut French bread baguette, toasted lightly
- About 1 cup loosely packed Parmigiano-Reggiano cheese, shaved with a vegetable peeler into shards
- 1/4 cup sliced almonds, lightly toasted
- Very small or julienned regular sized basil leaves
Method
- Preheat oven to 400 degrees. Line a shallow rimmed baking pan with foil, then spray with nonstick spray.
- Blot pineapple tidbits well with paper towels; place into a mixing bowl. Add shallots to mixing bowl along with vinegar, pepper flakes, salt, black pepper and olive oil, tossing lightly to blend. Spread mixture evenly into the prepared pan.
- Place pan in preheated oven for about 15-20 minutes, stirring halfway through, or until pineapple and shallots are lightly caramelized. Remove from oven and cool slightly. Stir to blend - taste to see if additional salt and pepper are needed. Spoon warm mixture onto baguette slices, then top with a few shards of cheese, almond slices and a bit of fresh basil. Yield: 24 crostini, 12 servings of 2 crostini each.
