Grilled Pineapple Crostini with Burrata & Spicy Honey

this RECIPE

Description

A vibrant flavor bomb in one bite: charred sourdough, creamy burrata, golden caramelized pineapple, and a spicy-sweet honey drizzle. Crisp, creamy, fruity, and fiery—this is summer crostini reimagined.

Ingredients

For the Crostini:

• 1 small sourdough baguette, sliced into ½-inch slices
• 1 tbsp olive oil

For the Toppings:

• 1 ball of burrata (approx. 125g), torn into small pieces
• ½ fresh pineapple, peeled and sliced into bite-sized wedges
• 1 tbsp unsalted butter
• Pinch of sea salt

The Swicy Drizzle:

• 3 tbsp honey
• ½ tsp freshly cracked black pepper
• ¼ tsp red chili flakes

To Finish:

• Fresh mint or basil (optional)
• Flaky sea salt (optional)

Instructions

1. Toast the Crostini
   Preheat a grill or grill pan. Lightly brush sourdough slices with olive oil. Grill for 2–3 minutes per side, until crisp and marked. Set aside.
2. Caramelize the Pineapple
   In a skillet over medium-high heat, melt butter. Add pineapple wedges and sear for 2–3 minutes per side until golden and caramelized. Sprinkle with sea salt and remove from heat.
3. Infuse the Honey
   In a small pan, gently warm the honey with black pepper and chili flakes. Heat just until aromatic and pourable—do not boil.
4. Assemble the Crostini
   Place a torn piece of burrata on each grilled toast. Add a slice of caramelized pineapple. Drizzle with warm spicy honey.
5. Garnish & Serve
   Top with fresh mint or basil, if desired. Finish with flaky salt and serve immediately while warm and gooey.

Notes

• Burrata can be swapped for whipped ricotta or fresh mozzarella if preferred.
• Use ripe, golden pineapple for best caramelization and sweetness.
• For extra crispiness, toast the crostini under the broiler if no grill is available.
• Make the spicy honey in larger batches—it keeps well and is great on cheese boards or roasted vegetables.

Why You’ll Love It

1. Sweet, Spicy, and Sophisticated in One Bite
   This crostini delivers a stunning balance of flavors: buttery burrata melts into warm, grilled pineapple while the swicy honey drizzle adds just enough kick to wake up your palate. It’s an irresistible contrast of creamy, smoky, sweet, and spicy—all on a crisp base.
2. Fast, Elegant, and Always a Crowd-Pleaser
   You only need 25 minutes, a handful of ingredients, and zero stress. Whether you’re hosting brunch, an al fresco dinner, or an impromptu wine night, this recipe turns simple ingredients into a dish that feels luxurious and unforgettable.

Helpful Tips for Grilled pineapple crostini

• Use Day-Old Bread for Best Texture
  Slightly stale sourdough slices hold up better to grilling and toppings without becoming soggy. They also crisp beautifully.
• Dry the Pineapple Before Grilling
  Pat pineapple wedges dry with paper towels before searing. Less moisture means better caramelization and deeper flavor.
• Don’t Overheat the Honey
  Warm the honey gently—just until it’s fluid and fragrant. Overheating can dull the flavor and burn the spices.
• Tear the Burrata, Don’t Slice It
  Tearing keeps the texture soft and rustic. Slicing can cause the creamy interior to spill out unevenly.
• Serve While Everything Is Still Warm
  The magic is in the contrast—cool, creamy cheese meets warm toast and juicy pineapple, tied together with spiced honey. Serve immediately for the perfect bite.

Substitutions and Variations

• Swap Burrata with Whipped Ricotta
  For a lighter or more spreadable option, use whipped ricotta instead of burrata. It’s equally creamy and pairs beautifully with grilled fruit.
• Try a Different Fruit
  No pineapple? Use grilled peaches, nectarines, or mango slices. They caramelize beautifully and still give that sweet, juicy bite.
• Use a Spiced Hot Honey
  Replace the homemade chili-black pepper honey with a store-bought hot honey if you’re short on time—but warm it slightly to bring out its depth.
• Make It Vegan
  Replace burrata with a plant-based cheese and use maple syrup in place of honey. Choose olive oil for grilling instead of butter.
• Switch Up the Herbs
  Not into basil or mint? Try cilantro for a bold twist or microgreens for a more refined, modern touch. Each herb brings its own character to the dish.

Serving Suggestions

• As a Standout Appetizer
  Serve these crostini on a large wooden board, garnished with extra fresh herbs and a drizzle of spicy honey on the side. Perfect for summer garden parties, rooftop evenings, or wine tastings.
• Pair with Sparkling or Rosé Wine
  The creamy burrata and caramelized pineapple pair beautifully with crisp sparkling wines or dry rosé. The bubbles balance the richness, while the chill refreshes the spice.
• Build a Crostini Bar
  Offer grilled crostini alongside bowls of burrata, caramelized fruits, infused honeys, and fresh herbs so guests can build their own combinations. It turns a simple dish into an interactive experience.
• Serve as a Light Summer Lunch
  Pair 2–3 crostini with a fresh arugula salad tossed in lemon vinaigrette for a bright, seasonal lunch that’s both elegant and satisfying.
• Add to a Charcuterie Board
  These crostini make a bold statement among meats, cheeses, nuts, and fruits. Their vibrant color and flavor profile round out any grazing board beautifully.

Behind the Recipe Grilled pineapple crostini

This dish was born from the idea of layering contrasts—sweet and salty, creamy and crisp, hot and cool. Inspired by the rising trend of “swicy” flavors, this crostini takes the natural caramel notes of grilled pineapple and enhances them with a drizzle of infused honey, adding just the right amount of heat. Pairing it with burrata creates an indulgent, silky balance, while the grilled sourdough gives structure and rustic depth.

It’s a dish that feels both relaxed and refined—perfect for sharing, yet elegant enough to serve at a summer soirée. The beauty lies in the simplicity: a handful of ingredients, each treated with care, coming together to create something unexpected and unforgettable.

Make-Ahead & Storage Tips

• Grill the Bread in Advance
  You can grill the crostini slices a few hours ahead. Once cooled, store them uncovered at room temperature to maintain crispness. Avoid stacking to prevent steaming.
• Caramelize Pineapple Early
  Prepare the grilled pineapple up to a day ahead. Let it cool completely and store in an airtight container in the fridge. Reheat gently in a pan before assembling for best flavor and texture.
• Infuse the Honey Ahead of Time
  Make the spicy honey in advance—it keeps well in a sealed jar for up to a week. Warm it slightly before serving to loosen the consistency and reactivate the aroma.
• Wait to Assemble
  Always assemble just before serving to prevent sogginess. This keeps the contrast of crisp toast, warm fruit, and cool cheese at its absolute best.
• Leftovers? Repurpose Creatively
  Extra pineapple can be added to salads or grain bowls. The spicy honey works beautifully over roasted veggies or even drizzled on pizza. Burrata? Use it up on a classic tomato toast the next morning.

Frequently Asked Questions

Can I grill the pineapple in advance?
Yes—grill the pineapple up to 1 day ahead. Let it cool, then store in an airtight container in the fridge. Rewarm slightly before assembling for best texture and flavor.

What’s the best bread for crostini?
Use a sturdy, rustic baguette or sourdough. Avoid overly soft breads, as they won’t hold the toppings well after grilling.

Can I make this recipe in the oven instead of on a grill?
Absolutely. Toast the bread slices under a broiler for 1–2 minutes per side, and caramelize the pineapple in a cast-iron pan or grill pan on the stovetop.

Is this recipe spicy?
It has a gentle kick from the chili flakes and black pepper in the honey. You can reduce the spice or omit the chili entirely for a milder version.

Can I use canned pineapple instead of fresh?
Fresh pineapple gives the best texture and caramelization, but you can use canned chunks if well-drained and patted dry. Just note the flavor will be slightly less bright.

More Crostini Inspiration

Looking for more ways to turn toast into a canvas of flavor? These creative crostini ideas bring new textures, colors, and pairings to your next appetizer spread:

• Roasted Grape & Brie Crostini with Honey & Sea Salt – Ambitious Kitchen
  A stunning combination of juicy roasted grapes, melty brie, and honey on crispy bread—elegant and comforting with every bite.
• Olive Tapenade & Goat Cheese Crostini – Emily Bites
  Bold and briny with creamy goat cheese—this Mediterranean-inspired crostini offers a salty punch balanced by a smooth, tangy base.
• Tomato Crostini with Whipped Feta – Barefoot Contessa
  A classic Ina twist: ripe cherry tomatoes roasted to perfection, served over airy whipped feta. Simple, seasonal, and full of flavor.

Conclusion

This Grilled Pineapple & Burrata Crostini proves that the most unforgettable dishes often come from bold contrasts and simple ingredients. The smoky char of grilled bread, the cool creaminess of burrata, the sweet acidity of caramelized pineapple, and the gentle heat of swicy honey come together in perfect balance—layered, vibrant, and unexpected.

It’s more than just an appetizer; it’s a flavor experience that feels fresh, modern, and deeply satisfying. Serve it warm, serve it fast, and watch every bite disappear.

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