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.
8 oz each of sliced pineapple (only use 6 slices)
baguette sliced 3/8" on diagonal
bacon, cooked and crumbled
neufchatel cheese softened
crumbled blue cheese softened
raisins or dried cranberries
celery finely chopped
scallions finely chopped
pineapple juice from canned pineapple slices
parsley or mint for garnish
How to Make Grilled Pineapple and Bacon Blue Cheese Bruschetta
1Cook 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.
2Grill 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.
3In 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.
4To 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.