A crisp, creamy crostini with caramelized pineapple, burrata, and a swicy chili-black pepper honey drizzle. A bold and vibrant summer bite.

Scale

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

For 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)

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1. Preheat a grill or grill pan. Brush sourdough slices with olive oil. Grill for 2–3 minutes per side until crisp and marked. Set aside.

2. Melt butter in a skillet over medium-high heat. Add pineapple and sear 2–3 minutes per side until golden and caramelized. Sprinkle with sea salt.

3. Warm honey with black pepper and chili flakes in a small pan. Heat until fragrant and fluid.

4. Top each crostini with torn burrata, a caramelized pineapple wedge, and a drizzle of warm spicy honey.

5. Add fresh mint or basil if using. Finish with flaky sea salt. Serve immediately while warm.

Use day-old bread for best texture.

Grill pineapple ahead and reheat gently.

Keep honey warm and pourable before serving.

Tear burrata for a rustic look.

Assemble just before serving to maintain crunch.