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Prep time
10 minutes
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Cook time
15 minutes
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Serves
6 to 8
Author Notes
Grilled pineapple is one of my favorite summer staples. Typically paired with a grilled steak or on a skewer with marinated chicken and peppers, grilled pineapple adds that sweet and tangy contrast to round out a savory dish. Here, I’ve added a cheesy twist, pairing the fruit with a slightly spicy marinated feta with fresh thyme and fragrant fennel seeds. Feta can be a very creamy cheese, with briny notes and a soft, fresh texture. This makes for easy marinating, transforming and customizing the flavor. Other herbs like fresh dill, basil, mint, or cilantro will also work well in the marinade mixture. Grill up some bread (I used a sweet brioche, but a chewy bread like baguette or focaccia are also great), and you have yourself a delicious summer appetizer! —Marissa Mullen
Ingredients
- Marinated Feta
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1
(6- to 8-ounce) feta block
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1/4 cup
extra-virgin olive oil
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1 teaspoon
fresh thyme (plus more to garnish)
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1/2 teaspoon
red pepper flakes
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1/4 teaspoon
fennel seeds
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Kosher salt and freshly ground black pepper, to taste
- Grilled Pineapple & Toast
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4
thick rounds of pineapple, core intact, sliced in half
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1
loaf of bread, such as a baguette, brioche, or focaccia
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1 tablespoon
extra-virgin olive oil, divided
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1
garlic clove
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Kosher salt and freshly ground black pepper, to taste
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Fresh basil leaves, to garnish
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Edible flowers, to garnish (optional)
Directions
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Slice the feta into 1-inch cubes and place in a shallow serving bowl. Meanwhile, in a small bowl, mix the olive oil with the thyme, red pepper flakes, fennel seeds, salt, and pepper.
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Evenly pour the olive oil mixture over the feta and set aside until you’re ready to serve. The feta can marinate for up to 24 hours in the refrigerator.
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Heat a grill pan or grill to medium-high heat. Lightly brush both sides of the pineapple slices with ½ tablespoon of olive oil. Grill until tender and charred, about 3 to 5 minutes per side.
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Slice the bread and lightly brush with the remaining olive oil. Toast on the grill pan until golden brown, about 2 minutes per side. Rub the garlic clove over each slice of toast.
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Transfer the hot pineapple and toast to a plate along with the feta. Garnish with basil leaves, fresh thyme, and edible flowers, if using, and serve immediately.
Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.
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