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Pineapple Bruschetta

Pineapple Bruschetta


  • 4 cups diced pineapple (1/4 inch)
  • 1 1/2 cups diced red onion (1 medium)
  • 1 cup diced red bell pepper (1 small)
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup minced jalapeno, seeds removed
  • 1/4 cup extra-virgin olive oil, plus more
  • 1/4 cup fresh lemon juice
  • 1 1/2 tsp. grated lemon zest
  • 1/2 tsp. sea salt, plus more
  • 1 French baguette, sliced diagonally into 1/4 inch-thick slices (approx 30 slices)
  • 8 oz. fresh mozzarella, diced
  • fresh black pepper for taste


  1. In a large bowl, combine together pineapple, red onion, red bell pepper, cilantro, and jalapeno.
  2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, and salt. Drizzle over the pineapple mixture and mix well. Cover and refrigerate at least 30 minutes. I made the pineapple the day before and refrigerated overnight.
  3. Preheat the oven to 400F. Arrange baguette slices on a large baking sheet and brush lightly with olive oil. Bake 8-10 minutes or until golden and crisp.
  4. To serve, add the fresh mozzarella to the pineapple mixture; mix well. Top each bread slice with the mixture and sprinkle with sea salt and fresh ground pepper.


adapted from Costco