for 8 pieces

To fry the pineapple

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

Crostini

125 g

cream cheese with pepper

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.

Crostini

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

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