Ham Pineapple Bruschetta
Equipment
- 1 Chef's knife
- 1 Cutting board
- 1 Baking sheet
- 1 Small mixing bowl
- 1 Spatula
- 1 pastry brush
- 1 measuring cup
- 3 Measuring spoons
Ingredients
- 1 baguette sliced 1/2-inch thick
- 2 tablespoon olive oil
- 1 cup pineapple diced, fresh
- 1 cup ham diced, cooked
- 1/3 cup red onion finely diced
- 1 tablespoon fresh jalapeño minced
- 2 tablespoon fresh basil chopped
- 1 tablespoon fresh mint chopped
- 1 tablespoon lime juice fresh
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper freshly ground
- 1/2 cup mozzarella shredded
- 1/4 cup Parmesan finely grated
- 1 clove garlic halved
Instructions
- Preheat the oven to 425°F and arrange baguette slices on a baking sheet.
- Brush both sides of the bread with olive oil and toast for 5 to 6 minutes until lightly golden.
- Rub the cut side of the garlic clove over the warm toasts and set aside.
- In a small bowl combine pineapple, ham, red onion, jalapeño, basil, mint, lime juice, salt, and pepper.
- Spoon the ham-pineapple mixture evenly over the toasts.
- Sprinkle mozzarella and Parmesan over the top of each bruschetta.
- Return to the oven and bake for 2 to 3 minutes until the cheese melts and edges crisp.
- Let rest for 2 minutes before transferring to a serving platter.
Notes
For best texture, use day-old baguette so the slices crisp without becoming brittle; if using canned pineapple, drain very well and pat dry to prevent sogginess. Dice toppings small so each bite is balanced and stays put on the toast. Adjust heat by increasing or omitting jalapeño, and swap basil or mint for cilantro if preferred. A quick broil at the end adds extra color—watch closely to avoid burning. These are best served warm, but you can prep the topping up to 6 hours ahead and assemble just before baking.
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