Ingrédients

Préparation

1. Remove the pineapple skin, cut the pineapple into approx. 1/2 inch thick slices and place on a baking sheet lined with baking paper.
2. Roast the flaked almonds in a frying pan (without oil) and mix in the grated lime peel and pepper. On each slice of pineapple, add 1 tsp of the almond mixture, top with an approx. 1/4 inch thick slice of Lustenberger 1862 cheese and then again sprinkle 1 tsp of the almond mixture on top.
3. Place in a hot oven at 180 degrees Celsius for 5 minutes until the Jura Montagne is almost melted.

Tip: If you want a more elaborate dessert, the pineapple can be caramelized in the frying pan with 1 tbsp of sugar (sauté for a few minutes). Turn the Jura Montagne over in a beaten egg, cover with the almond mix and heat in the frying pan until the cheese is almost melted.