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Grilled Pineapple Crostini with Burrata & Spicy Honey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 45 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: Italian
  • Diet: Vegetarian

Description

These Grilled Pineapple Crostini with Burrata & Spicy Honey offer a delightful blend of smoky, sweet, creamy, and spicy flavors. Crispy grilled sourdough slices are topped with caramelized pineapple, creamy burrata cheese, and a warm drizzle of honey infused with black pepper and chili flakes. Perfect as an elegant appetizer or party snack, finished with fresh herbs and flaky sea salt for added aroma and texture.

Ingredients

Bread

  • 1 small sourdough baguette, sliced into ½-inch slices
  • 1 tbsp olive oil

Toppings

  • 1 ball burrata (approx. 125g), torn into small pieces
  • ½ fresh pineapple, peeled and sliced into bite-sized wedges
  • 1 tbsp unsalted butter
  • Pinch of sea salt

Spicy Honey

  • 3 tbsp honey
  • ½ tsp freshly cracked black pepper
  • ¼ tsp red chili flakes

Garnishes (optional)

  • Fresh mint or basil leaves
  • Flaky sea salt

Instructions

  1. Grill the sourdough slices: Preheat a grill or grill pan to medium-high heat. Brush both sides of the sourdough slices with olive oil. Place them on the grill and cook for 2–3 minutes per side, or until they develop crisp grill marks and become crunchy. Remove from heat and set aside.
  2. Caramelize the pineapple: In a skillet over medium-high heat, melt the unsalted butter. Add the pineapple wedges and sear each side for 2–3 minutes until the fruit is golden brown and caramelized. Sprinkle lightly with sea salt to enhance the flavor. Remove from heat.
  3. Prepare the spicy honey: In a small pan, gently warm the honey along with the freshly cracked black pepper and red chili flakes. Heat until the honey becomes fragrant and fluid, about 1–2 minutes, stirring occasionally to combine the flavors well. Do not boil.
  4. Assemble the crostini: On each grilled sourdough slice, place torn pieces of burrata cheese. Top with a caramelized pineapple wedge. Drizzle generously with the warm spicy honey.
  5. Garnish and serve: If desired, add fresh mint or basil leaves on top for a fresh herbal note. Finish with a sprinkle of flaky sea salt to add texture and enhance the taste. Serve immediately while warm for the best flavor experience.

Notes

  • Use ripe and sweet pineapple for the best caramelization and flavor.
  • Adjust the chili flakes in the honey to your preferred spice level.
  • Fresh herbs like mint or basil add brightness but are optional.
  • Serve crostini immediately to maintain crispness of the bread and creaminess of the burrata.
  • Can be prepared with other types of soft cheese if burrata is unavailable, such as fresh mozzarella, though burrata is recommended for creaminess.

Find it online: https://slsrecipes.com/grilled-pineapple-crostini-with-burrata-and-spicy-honey-recipe/