Makes 12

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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 prosciutto cotto, 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 prosciutto cotto. Cut the pineapple rings into quarters and place a piece of pineapple on each canapé. Garnish with parsley and serve.