Grilled Pineapple and Bacon Blue Cheese Bruschetta

Linda Dalton


This is a variation of a tasty little appetizer I entered in a recipe contest not too long ago. It's got lots of flavor and is sure to wake up all your tastebuds.

★★★★★ 1 vote
20 Min
10 Min

Blue Ribbon Recipe

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.


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


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.

About this Recipe

Main Ingredient: Dairy
Regional Style: American