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.