Notes from the Test Kitchen:
Blue cheese and bacon don't get any better! When you add in the grilled pineapple and the cranberries, you get a touch of sweetness. This makes a party-perfect appetizer great for the holidays.
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 T 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.