Salty pineapple crostini

Salty pineapple crostini

Total: 20 Min. | Active: 20 Min.
Nutritional value / piece: 174 kcal
, Fat: 8 g
, Carbohydrate: 21 g
, Protein: 4 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To fry the pineapple

2tbsp olive oil
½bunch sage, leaves torn off
250g bread, sliced
500g pineapples, cut into approx. 5 mm slices, cut into sixths (yields approx. 350 g)
¼tsp salt
a little pepper


125g cream cheese with pepper
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How it's done

To fry the pineapple

Heat the oil in a frying pan. Fry the sage for approx. 30 secs. until crispy, remove from the pan, drain on kitchen paper. Toast the bread in the same frying pan for approx. 1 min. on each side, remove. Fry the pineapple in batches in the same frying pan for approx. 2 mins. on each side, season.


Spread cream cheese on the bread, top with the pineapple and sage.

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