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Pairs well with Prosecco and Dry Sherry
3 - fresh pineapple rings, cut 1/8 inch thick
1 tsp - olive oil
12 slices - baguette, cut 1/4 inch thick
3/4 tbsp - sour cream
3/4 tbsp - Dijon mustard
170g - Soleterra d'Italia Modena ham, sliced
12 - small sprigs of parsley
Season the pineapple rings with salt and pepper and drizzle with olive oil.
On a preheated grill, cook the pineapple rings on high heat for 1-2 minutes per side, or until they have nice grill marks. Set aside to cool.
In a small bowl, mix together the sour cream and Dijon mustard.
Spread a small amount on each slice of baguette and top with Modena ham. Cut the pineapple rings into quarters and place a piece of pineapple on each canapé. Garnish with parsley and serve.
Pineapple, Large (ea)
Colavita Extra Virgin Olive Oil (500ml)
Sunterra French Baguette (ea)
Dairyland Sour Cream (250ml)
Grey Poupon Dijon Mustard (200ml)
Soleterra Modena Ham with Herbs (kg)
Parsley (ea)
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