Charred, caramelized pineapple bites paired with savory Parmesan, fresh basil, and prosciutto in this Pineapple Prosciutto Crostini Recipe.

plate of Pineapple Prosciutto Crostini

Looking for a great summer appetizer to serve this weekend? We love this Pineapple and Parmesan Prosciutto Crostini with basil and balsamic and I think you will, too!

Pineapple Prosciutto Crostini Recipe

The perfect summer appetizer, this Pineapple Prosciutto Crostini Recip is sweet and salty and the best appetizer for your summer barbecue or gathering! If you love pineapple in an appetizer, then you may want to try my Cowboy Caviar Pineapple Dip (it’s beautiful!)

round blue plate of Pineapple Prosciutto Crostini

By the way, look how simple these ingredients are? And since we had a fresh, golden pineapple sitting on the counter, when we were down in the desert last month, this appetizer came together in minutes.

Pineapple Prosciutto Crostini ingredients

Easy ingredients for Pineapple Prosciutto Crostini

  • Baguette bread
  • Pineapple chunks
  • Olive oil
  • White sugar
  • Parmesan cheese
  • Butter
  • Prosciutto
  • Fresh basil
  • Golden balsamic glaze to drizzle (we buy Delallo)
  • Salt to taste

Pineapple Prosciutto Crostini on blue plates

Perfect crostini appetizer for summer?

When you take a baguette, toast it in the oven, and then top it with summer deliciousness and a little salty prosciutto, you have the perfect pairing!

Crostini, meaning “little toasts,” also means you can top them with anything from sweet, to salty. You can add meat or veggies, herbs and olive oil. And don’t forget the cheese.

Pineapple Prosciutto Crostini on baguette bread

You can even serve a Summer Pineapple Cheese Board.

This is what I love about making appetizers. They are so simple to make, anyone can put this together beautifully and impress their friends!

So back to the pineapple. We had fun making these little crostini bites!

Pineapple Prosciutto Crostini with balsamic drizzle

How to make pineapple crostini

    1. Arrange sliced pineapple on a foil-lined sheet and brush with olive oil and sprinkle with sugar.
    2. Roll it around and mix with your hands, then spread the pieces out into a single layer.
    3. Broil until the pineapple has browned and is slightly charred—about 6 minutes each side.
    4. Or, grill the pieces. Set pineapple aside.
    5. Arrange the bread slices on a baking sheet. Brush with butter and broil on one side. Remove and sprinkle with parmesan. Return to the broiler until the cheese has browned slightly.
    6. Remove from the oven and top with a rolled piece of prosciutto, basil leaf, pineapple chunks, and a drizzle of balsamic glaze.

crack in ground OR

Crack in the Ground, central Oregon

So, my husband took me away last week for one night for a unique hike. We went to Christmas Valley (in central Oregon), to a hike called “Crack in the Ground.” It was a long drive there, but oh, so worth it.

What a fun hike and experience. Crack in the Ground is over 2 miles long, the result of tectonic and volcanic activity in the last 1000 years.

couple in front of crack in ground, OR

You literally walk down a path into these huge boulders, and then you’re on your way to a very cool hike with a tiny bit of skylight above. Seriously, it’s one of the coolest things we’ve done. It’s just awesome and beautiful, the formation of the rocks and, colors, lichen, and … did I mention it’s cold? We definitely needed our jackets! Even in summer!

Super cool.

Happy Monday, Friends!

More crostini recipes:

Strawberry Brie Crostini Appetizer

Apple Blue Cheese Crostini Appetizer

Greek Crostini

Pineapple Prosciutto Crostini on blue plates
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Pineapple Prosciutto Crostini Recipe

Charred, caramelized pineapple tastes delicious paired with savory Parmesan, fresh basil, and salty prosciutto. The perfect summer appetizer! Makes 14 Crostini.

Ingredients

  • 1 28 oz can ’’ pineapple chunks, drained
  • 1-2 tsp olive oil
  • 1 ½ tsp white sugar
  • ¾ c shaven Parmesan cheese
  • 2 Tbsp softened butter
  • 14 thin slices baguette bread, (1 baguette loaf)
  • 7 slices prosciutto, divided into 14 strips
  • 14 large leaves basil
  • Golden balsamic glaze to drizzle, we buy Delallo
  • Salt to taste

Instructions

  • Preheat broiler to high heat. Arrange pineapple chunks on a foil-lined sheet, and brush with olive oil and sprinkle with sugar. Mix with your hands, then spread the pieces out into a single layer. Broil until the pineapple has browned and is slightly charred—about 6 minutes each side. Alternately, you can grill the pieces on medium-high heat.
  • Set pineapple aside and reduce broiler heat to low.
  • Arrange the baguette slices onto a baking sheet. Brush with butter and place under the broiler for 2 minutes. Remove and sprinkle with Parmesan cheese. Return to the broiler once more for an additional 2 minutes, or until the cheese has browned slightly.
  • Remove from the oven one piece of rolled prosciutto to each crostini, and then one large basil leaf, and two pieces of pineapple.
  • Drizzle with golden balsamic glaze. Add a sprinkle of salt and serve warm.
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

Pineapple Prosciutto Crostini

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