This Bruschetta recipe with cheese, ham and pineapple is great for a brunch recipe or a snack. Use Christmas leftovers of ham to make easy recipe.
Ingreadient:
- 2 slices fresh pineapple, peeled and halved
- 2 zucchini, cut lengthways into thin slices*
- Olive oil spray
- 4 slices sourdough or wholegrain bread
- ⅓ cup reduced fat cream cheese
- 200g sliced leg ham
Direction:
- Place pineapple and zucchini in a bowl. Spray with oil and season with salt and pepper. Toss to combine. Heat a greased char-grill or a non-stick medium frying pan over medium-high heat. Cook pineapple and zucchini, in batches, for 1-2 minutes on each side until seared and just tender. Transfer to a plate.
- Spray bread with oil and char-grill on both sides until golden. Spread grilled bread with cream cheese, top with ham, zucchini and pineapple and serve.
