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.

White Pineapple Balsamic Vinegar

The newest addition to our White Balsamic collection - A delightfully tropical white balsamic vinegar!