Grilled Pineapple with Mascarpone Cream
1 T. chopped hazelnuts
1 lemon, juiced and zested
2 8 oz. containers mascarpone cheese
3 T. OLIVE MILL White Pineapple Balsamic
8 slices of peeled fresh pineapple, ½” thick
Preheat grill for medium heat and lightly oil grates. Place the hazelnuts in a small pan over medium heat. Roast about 3 minutes. Remove from heat and set aside. Mix the lemon juice, zest, mascarpone cheese and balsamic in a bowl until well combined. Grill the pineapple on grill until slices show grill marks, about 3 minutes per side. Serve slices with mascarpone cheese and toasted hazelnuts.
