If you’re looking for a show-stopping appetizer that balances sweet, creamy, spicy, and crisp elements all in one bite, the Grilled Pineapple Crostini with Burrata & Spicy Honey Recipe is your new best friend. This delightful dish brings together the smoky char of grilled sourdough, luscious burrata cheese, caramelized pineapple wedges, and a kiss of fiery honey that will have your taste buds dancing. It’s simple enough for a weeknight treat but elegant enough to impress guests at any gathering. Get ready to fall in love with the magical combination of flavors and textures that make this recipe truly unforgettable.
Ingredients You’ll Need
Every ingredient in this recipe plays a superstar role, contributing unique flavors and textures that come together harmoniously. You’ll see how a handful of simple, fresh components create a complex and vibrant dish.
- Sourdough baguette: The perfect base with its sturdy crust and airy crumb, ideal for grilling to a golden crisp.
- Olive oil: Adds richness and helps the bread develop a beautiful, slightly smoky crust on the grill.
- Burrata: This creamy, dreamy cheese melts effortlessly atop the crostini, offering a luscious, soft texture.
- Fresh pineapple: Its natural sweetness brightens the dish, and when seared, it gains a caramelized depth.
- Unsalted butter: Elevates the pineapple’s richness and aids in caramelization without overwhelming the fruit.
- Sea salt: Enhances all the flavors and balances out the sweetness perfectly.
- Honey: The base of the spicy drizzle, bringing natural sweetness and a sticky, glossy finish.
- Freshly cracked black pepper: Adds a subtle heat and complexity to the honey.
- Red chili flakes: Kick up the spice level and contrast the creamy burrata beautifully.
- Fresh mint or basil (optional): Offers a refreshing herbal note that brightens each bite.
- Flaky sea salt (optional): Provides a finishing crunch and bursts of saltiness that enhance every flavor.
How to Make Grilled Pineapple Crostini with Burrata & Spicy Honey Recipe
Step 1: Prepare and Grill the Sourdough
Begin by slicing your sourdough baguette into ½-inch thick pieces. Brush each slice generously with olive oil to ensure they turn beautifully golden with a slight char. Grill the slices on a hot grill or grill pan for about 2–3 minutes per side until they develop those irresistible grill marks and a satisfying crunch. Set these aside, as they’ll form the crunchy foundation of your crostini.
Step 2: Caramelize the Pineapple
Melt unsalted butter in a skillet over medium-high heat. Add bite-sized pineapple wedges and give them some love by searing each side for 2–3 minutes until they’re golden, caramelized, and singing with sweet, buttery goodness. Don’t forget a pinch of sea salt here to enhance all those vibrant flavors.
Step 3: Make the Spicy Honey Drizzle
In a small pan, gently warm the honey along with freshly cracked black pepper and red chili flakes. Heat just until the mixture is fragrant and fluid, allowing the pepper and chili to infuse the honey with a sublime spicy kick that perfectly complements the creaminess of the burrata and sweetness of the pineapple.
Step 4: Assemble the Crostini
Top each grilled bread slice with torn pieces of buttery burrata, a luscious caramelized pineapple wedge, and then drizzle generously with your warm spicy honey. This layering creates the perfect balance of textures and flavors in every bite.
Step 5: Add Fresh Herbs and Final Touches
If you want to add a fresh twist, scatter some finely chopped fresh mint or basil over the crostini. Finally, sprinkle with flaky sea salt for an extra crunch and burst of saltiness. Serve immediately to enjoy this dish at its absolute best while warm and inviting.
How to Serve Grilled Pineapple Crostini with Burrata & Spicy Honey Recipe
Garnishes
Fresh herbs like mint or basil aren’t just pretty—they brighten the whole dish, cutting through the richness and sweetness with vibrant color and flavor. Flaky sea salt gives each bite a delightful crunch and a pop of seasoning that wakes up your palate.
Side Dishes
This crostini pairs wonderfully with light, fresh sides such as a crisp arugula salad dressed with lemon vinaigrette or even a chilled cucumber salad to contrast the warm, creamy appetizer. For a heartier combo, a bowl of roasted vegetable soup or grilled chicken skewers would round out your meal beautifully.
Creative Ways to Present
Serve your Grilled Pineapple Crostini with Burrata & Spicy Honey Recipe on a rustic wooden board surrounded by extra pineapple wedges and herb sprigs for an inviting, casual vibe. For an elegant touch, drizzle the spicy honey in artistic swirls on the plate and include small bowls of extra honey and chili flakes, allowing guests to customize their experience.
Make Ahead and Storage
Storing Leftovers
You can store any leftover crostini components separately—keep the grilled bread in an airtight container at room temperature so it stays crisp, while the burrata is best refrigerated, tightly wrapped. Store caramelized pineapple and spicy honey in separate containers in the fridge for up to two days.
Freezing
This recipe isn’t ideal for freezing once assembled, as the textures will suffer. However, you can slice and freeze the baguette beforehand or prepare and freeze the spicy honey mixture, thawing gently before use.
Reheating
To reheat, gently warm the grilled bread in a toaster oven or on a pan to regain crispness. Reheat the pineapple briefly in a skillet over low heat. Avoid microwaving the burrata; instead, let it come to room temperature before serving so its creaminess shines through effortlessly.
FAQs
Can I use a different type of bread instead of sourdough?
Absolutely! While sourdough adds great texture and flavor, you can experiment with baguette, ciabatta, or even a crusty French bread. Just make sure it’s sturdy enough to hold the toppings and grill well.
How spicy is the honey drizzle?
The spice level is moderate and nicely balanced by the natural sweetness of the honey. You can adjust the amount of chili flakes to suit your heat preference, adding more for a bolder kick or less for a mild warmth.
Can I prepare any parts of this recipe ahead of time?
Yes, you can grill the bread and caramelize the pineapple a few hours before serving. Keep them separate and reheat gently to maintain texture. The spicy honey drizzle can also be made in advance and warmed before drizzling.
Is burrata the only cheese that works with this recipe?
Burrata is the star here due to its creamy, melting texture, but fresh mozzarella or even ricotta can be used if burrata isn’t available. Just keep in mind that the flavor and texture will be slightly different.
Can I make a vegan version of this dish?
Definitely! Use a plant-based cheese alternative that melts well, substitute the butter with vegan margarine or coconut oil, and replace honey with agave nectar or maple syrup combined with chili for the spicy drizzle.
Final Thoughts
There’s something truly special about the Grilled Pineapple Crostini with Burrata & Spicy Honey Recipe—each bite is a delightful explosion of contrasting flavors and textures that feels both indulgent and fresh. Whether you’re serving it as an appetizer at a party or treating yourself to a tasty snack, this recipe invites you to embrace a little creativity and joy in the kitchen. Trust me, once you try it, you’ll be dreaming up endless possibilities for this delicious combo!
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Grilled Pineapple Crostini with Burrata & Spicy Honey Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Description
Grilled Pineapple Crostini with Burrata & Spicy Honey is a delightful appetizer featuring crispy sourdough baguette slices topped with creamy burrata, caramelized pineapple, and a drizzle of warm honey infused with black pepper and chili flakes. Finished with fresh herbs and flaky sea salt, this recipe combines sweet, spicy, and savory flavors in perfect harmony for an easy yet elegant starter.
Ingredients
Bread and Oil
- 1 small sourdough baguette, sliced into ½-inch slices
- 1 tbsp olive oil
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
- 3 tbsp honey
- ½ tsp freshly cracked black pepper
- ¼ tsp red chili flakes
- Fresh mint or basil (optional)
- Flaky sea salt (optional)
Instructions
- Grill the Sourdough Baguette: Preheat a grill or grill pan over medium-high heat. Brush both sides of the sourdough slices lightly with olive oil. Place slices on the grill and cook for 2 to 3 minutes per side, until they are crisp, have nice grill marks, and are golden brown. Remove from the grill and set aside.
- Caramelize the Pineapple: Melt the unsalted butter in a skillet over medium-high heat. Add the pineapple wedges and sear for 2 to 3 minutes on each side until they become golden, slightly charred, and caramelized. Sprinkle a pinch of sea salt over the pineapple while cooking to enhance its sweetness.
- Prepare the Spicy Honey: In a small saucepan, warm the honey over low heat. Add freshly cracked black pepper and red chili flakes to the honey. Heat gently until the honey becomes fluid and aromatic, taking care not to boil it. Stir occasionally to blend the flavors.
- Assemble the Crostini: Place torn pieces of burrata onto each grilled baguette slice. Top each with a caramelized pineapple wedge. Drizzle the warm spicy honey evenly over the crostini for a sweet and spicy kick.
- Garnish and Serve: If desired, add fresh mint or basil leaves on top for herbal freshness. Finish each crostini with a sprinkle of flaky sea salt to add texture and enhance the flavors. Serve immediately while warm to enjoy the contrast of creamy, sweet, and spicy tastes.
Notes
- Use a fresh sourdough baguette for the best texture and flavor.
- Adjust the amount of chili flakes based on your heat preference.
- Fresh herbs like mint or basil are optional but add a nice fresh contrast.
- Serve immediately as burrata tastes best when fresh and the crostini remain crisp.
- For a dairy-free version, replace burrata with a vegan cheese alternative.
