Pineapple Bruschetta

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

Edward Daniel 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: 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 medium pineapple
1tbs olive oil
1tbs white wine vinegar
1tsp paprika powder
2 shallots, chopped
1 clove of garlic, minced
Pinch of salt
few basil leaves
Some ciabatta or bread

Instructions

Peel the skin off the pineapple. (Note – I have a recipe for Tepache, a probiotic made from pineapple rind – which please check out). Place the pineapple in a Spiralizer. Use the ribbon cut blade. Spiral the pineapple.
Place the spiralled pineapple on a tray in a dehydrator for about an hour.
Chop the shallots, and mix with the, oil, vinegar, garlic, paprika and salt.
Slice the ciabatta or bread into strips.
Place the pineapple in a bowl and mix in the shallot mixture.
Place the pineapple mixture onto some bread.
Garnish with fresh basil leaves.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".