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.