Grilled Pineapple and Ricotta Board
This is the perfect summer recipe to share with friends at BBQs, picnics, and parties – it's so simple but grilling our pineapple brings out so much extra sweetness!
Ingredients
2 x 432 gm tins of Dole Pineapple Slices in Juice
1 x 500 gm tub of smooth ricotta
1 x french baguette
100 gm of walnuts
1 tsp of cinnamon
2 T of runny honey
To Serve:
Fresh mint leaves
Honey
Method
1. Preheat oven to 250 degrees on fan bake
2. Drain the tins of pineapple and place individual slices onto a lined baking tray
3. Drizzle honey over the pineapple and top with a sprinkle of cinannon, then place into the oven
4. While the pineapple is grilling slice the baguette into rounds about 2-3cm thick and place onto a separate baking tray
5. Whip the ricotta in a food processor until smooth and creamy
6. Once the pineapple is golden brown on top remove from the oven and place the bread into the oven to toast
7. Cut the pineapple slices into halves
8. Spoon the whipped ricotta onto your board and place the pineapple halves alongside
9. Top ricotta with walnuts, fresh mint leaves, and a generous drizzle of honey
10. Remove bread from the oven once lightly brown on the edges and serve next to the board
11. Your board is ready for sharing!