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

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


125 g cream cheese with pepper
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How it's done

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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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