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X Italian Breads and Pizzas
Crostini all Ananasso/Pineapple toast (Bread slices topped with fresh pineapples, flavored with maraschino and apricot jam)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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1 or 2 of these small pineapples
4 ozs. butter
a few teaspoonsful of maraschino or kirsch
4 ozs. sugar
12 thin slices of bread with the crusts removed, and cut in two lengthways
a little apricot jam
1/2 wineglassful of water


To serve 4

This is a dish worth trying when South African pineapples

are available at reasonable prices.

Heat the butter in a heavy pan and in it fry the bread very

lightly, not so much browning it as allowing it to absorb the butter.

Previously, peel the pineapples and cut into as many slices as there are pieces of bread, lay these in a plate, sprinkle lightly with sugar and with the liqueur and allow it to stay for two or three hours.

When the pineapple has 'marinated' and the bread is cooked, arrange in a flat fireproof dish, with a piece of pineapple on each piece of bread.

Cook the sugar with the water until it begins to colour, and to this add the liquid in which the pineapple has marinated, together with the apricot jam; boil together for a few minutes, then pass through a sieve and serve boiling hot over the 'crostini'.


The recipe was first published in "Italian Cooking" by Dorothy Daly (London: Spring Books, 1960?). For the complete text visit www.archive.org.... Photo: Wikipedia.

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