Pineapple-Sun Dried Tomato Crostini (Dining Hall)

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This is a really easy appetizer that you can share with some friends, especially if you’re looking for something quick to eat for a study break! Since the only part that takes a little time is toasting the bread, this crostini only takes a few minutes to assemble!

With the slightly sweet pineapple and the sour sun-dried tomatoes, the mozzarella cheese in this appetizer acts as an “equalizer” in balancing out the flavors. Mozzarella is definitely my favorite cheese, and it can actually bring out the flavor of your dish by letting the other components stand out. If you don’t like mozzarella, you can substitute with any other creamy cheese for this crostini.


4 slices of French baguette

1 ½ tsp olive oil

1/3 cup chopped pineapple

¼ cup of mozzarella or provolone cheese, cubed

8 pieces of sun-dried tomatoes, sliced

(Makes 4 servings)

  1. Use about 1 tsp of olive oil to spread on all 4 slices of bread. Toast for about a minute on a panini maker or skillet until the bread is golden-brown.
  2. Remove the bread from the panini maker or skillet. Place the pineapple, then mozzarella, and sun-dried tomatoes on each slice. Drizzle the 1/2 tsp of olive oil on top of everything, and the crostini is done!

Tip: If you’re making this recipe at home, you can also bake this crostini in the oven to let the cheese melt!


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