Pineapple Bruschetta

by Edward Daniel
Caption of Pineapple Bruschetta. Image by Edward Daniel (c).

Pineapple Bruschetta came about as I was getting very peckish working on my blog and wanted to use pineapple as ingredient. I was also dying to use my spiralizer. Yet, I wanted to have the pineapple in a raw form. I wanted the taste of some ciabatta too. So, I came up with this bruschetta. It worked out to be a great snack too.

Caption of Pineapple Bruschetta. Image by Edward Daniel (c).
Pineapple Bruschetta came about as I was getting very peckish working on my blog and wanted to use pineapple as ingredient. I was… Recipes Pineapple Bruschetta European #
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 medium pineapple
  • 1tbs coconut oil
  • 1tbs white wine vinegar
  • 1tsp paprika powder
  • 2 shallots, chopped
  • 1 clove of garlic, minced
  • few basil leaves
  • 400g ciabatta bread

Instructions

  1. Peel the skin off the pineapple. (Note – I have a recipe for Tapache, a probiotic made from pineapple rind – which please check out). Place the pineapple in a Spiralizer. Use the ribbon cut blade. Spiral the pineapple.
  2. Place the spiralled pineapple in a tray. Drizzle on the coconut oil and white wine vinegar. Sieve the paprika powder all over.
  3. Place the pineapple in an dehydrator for about an hour, enough to be able to put your hands in the oven without burning. Leave for about an hour.
  4. Chop the shallots, and mix with the garlic.
  5. Slice the ciabatta into strips.
  6. Place the pineapple in a bowl and mix in the shallot mixture.
  7. Place the pineapple mixture onto the ciabatta.
  8. Garnish with fresh basil leaves.

 

 

 

 

 

 

 

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