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Makes 12

3 fresh pineapple rings, cut 1/8 inch thick

1 tsp olive oil

12 slices of baguette, cut ¼ inch thick

¾ tbsp sour cream

¾ tbsp grainy 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.

Modena Ham and Pineapple Canapes 2021_edited.jpg


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