Grilled Pineapple Bruschetta with Ricotta, Honey, and Fresh Mint
Servings: 4
Calories: 340kcal
Ingredients
- ½ small pineapple , cored and sliced into ½-inch rounds
- 2 tablespoons honey , plus extra for drizzling
- ¼ teaspoon sea salt , preferably in flakes
- 1 loaf gluten-free bread or French-style baguette , sliced into ½-inch thick slices
- ½ lemon or small orange
- ¾ cup ricotta cheese
- ¼ cup fresh mint leaves
Instructions
- Preheat the grill to medium-high heat. Brush the pineapple slices with honey and sprinkle with sea salt. Grill the pineapple slices for 8-10 minutes per side, or until grill marks appear and the pineapple is golden and tender. Remove from the grill and let cool slightly.
- Grill the bread slices for 2-4 minutes per side. Grate the zest from half the lemon and squeeze the juice into a medium bowl. Add the ricotta cheese. Whip until smooth and creamy.
- To assemble the bruschetta, spread a generous dollop of the ricotta mixture onto each slice of bread. Top with grilled pineapple slices and sprinkle with chopped mint leaves. Drizzle with additional honey. Serve immediately.
Nutrition
Calories: 340kcal | Carbohydrates: 57g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 573mg | Potassium: 300mg | Fiber: 4g | Sugar: 24g | Vitamin A: 427IU | Vitamin C: 64mg | Calcium: 190mg | Iron: 3mg