Ingredients
1 small pineapple, peeled, cored and cut into tidbits
4 large shallots, peeled, cut crosswise (about 2 cups)
2 tablespoons apple cider vinegar
1/2 teaspoon dried red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fruity extra-virgin olive oil
24 (1/2-inch thick) slices diagonally cut French bread baguette, toasted lightly
About 1 cup loosely packed Parmigiano-Reggiano cheese, shaved with a vegetable peeler into shards
1/4 cup sliced almonds, lightly toasted
Very small or julienned regular sized basil leaves
Preparation
Preheat oven to 400 degrees. Line a shallow rimmed baking pan with foil, then spray with nonstick spray.
Blot pineapple tidbits well with paper towels; place into a mixing bowl. Add shallots to mixing bowl along with vinegar, pepper flakes, salt, black pepper and olive oil, tossing lightly to blend. Spread mixture evenly into the prepared pan.
Place pan in preheated oven for about 15-20 minutes, stirring halfway through, or until pineapple and shallots are lightly caramelized. Remove from oven and cool slightly. Stir to blend - taste to see if additional salt and pepper are needed. Spoon warm mixture onto baguette slices, then top with a few shards of cheese, almond slices and a bit of fresh basil. Yield: 24 crostini, 12 servings of 2 crostini each.
