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Ricotta, Pineapple and Ham Crostini
Ricotta, Pineapple and Ham Crostini

Recipe presented by Émilie Gaillet

Ricotta, Pineapple and Ham Crostini

Preparation 20 minutes
Cooking time 15 minutes
Servings 10 crostinis


  • 10 slices of baguette
  • 10 ml (2 tbsp.) olive oil
  • Dash of sea salt
  • 175 ml (3/4 cup) ricotta, cottage cheese or goat cheese
  • Freshly ground pepper to taste
  • 1/4 fresh pineapple, cut into thin chunks
  • 10 bite-sized pieces of ham
  • 30 ml (2 tbsp.) honey
  • Basil leaves


  1. Preheat oven to 200 °C (400 °F).
  2. Place the slices of baguette on a baking sheet.
  3. Brush with olive oil.
  4. Sprinkle with sea salt.
  5. Bake in the oven for 8 to 10 minutes or until golden brown.
  6. In a bowl, combine the ricotta, salt and pepper.
  7. Set aside.
  8. On a barbecue or in a grill pan, cook the pieces of ham and pineapple slices until grill marks appear.
  9. Set aside.
  10. Top each of the crostini with a spoonful of ricotta, a few chunks of pineapple and a piece of grilled ham.
  11. Drizzle with honey.
  12. Garnish with a basil leaf.
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