Real Recipes From Real Home Cooks ®

grilled pineapple and bacon blue cheese bruschetta

★★★★★ 1
a recipe by
Linda Dalton
Coconut Creek, FL

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

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 8
prep time 20 Min
cook time 10 Min
method Grill

Ingredients For grilled pineapple and bacon blue cheese bruschetta

  • 1 1/2 can
    sliced pineapple, 8 oz each (only use 6 slices)
  • 1/2
    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
    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

How To Make grilled pineapple and bacon blue cheese bruschetta

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.