Cheese and Pineapple canapés

Ingredients

• 75g of Barber’s 1833, Sliced
• 8 x Slices of sour dough
• 120g Fresh pineapple
• 1 x Teaspoon of brown sugar
• 8 x Slices of Dorset Coppa

Method

1. Heat grill. Brush the sour dough slices with olive oil and grill the sour dough until just charred.
2. Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two
3. Cut the pineapple into semi circles, sprinkle liberally with brown sugar then place under the grill until caramelised
4. Cut Pineapple into chunks
5. Assemble with a slice of 1833, Coppa and top with Pineapple