GRILLED PINEAPPLE AND BACON BLUE CHEESE BRUSCHETTA

Grilled Pineapple and Bacon Blue Cheese Bruschetta image

Provided by Linda Dalton @Stripey

Number Of Ingredients 11

Previous Next

1 1/2 can(s) sliced pineapple, 8 oz each (only use 6 slices)
1/2 - baguette sliced 3/8" on diagonal
5 slice(s) bacon, cooked and crumbled
8 ounce(s) Neufchatel cheese, softened
5 ounce(s) crumbled blue cheese, softened
1/3 cup(s) raisins or dried cranberries
2 stalk(s) celery, finely chopped
3 teaspoon(s) scallions, finely chopped
2 teaspoon(s) pineapple juice from canned pineapple slices
2 teaspoon(s) Worcestershire sauce
- parsley or mint for garnish

Steps:

Cook bacon, crumble and set aside. Heat your grill (or indoor grill pan which is what I use). Grill bread slices on both sides and set aside.
Grill 6 slices of drained pineapple on both sides (save the liquid) and set aside. When the slices are cooled, finely chop 4 of the rings, and set those aside - they'll be going into the cheese mixture.
In medium-size bowl combine the Neufchatel and blue cheese. I use a flexible spatula to do this. Add pineapple juice (from sliced canned pineapple) and Worcestershire sauce. Now add the scallions, celery, raisins (or cranberries), crumbled bacon, and chopped pineapple.
To plate, place a heaping tablespoon of cheese mixture on grilled bread. For a fun garnish, cut the remaining 2 slices of grilled pineapple into 4 pieces so they look like little fans. Place 1 "fan" atop each bruschetta, then add a sprig or two of parsley or mint.