Nutrition Information (per serving)
1 med pineapple, top removed
4 oz parma prosciutto
4 tsp rosemary oil
½ tsp freshly ground black pepper
- Preheat oven to 350F.
- Roast pineapple for 1 hour, or until softened. Cool and peel.
- Cut pineapple into quarters, remove core and cut each quarter into 10 spears. Arrange 5 spears in a fan shape on small plate. Place ⅛ shaved prosciutto next to the pineapple. Drizzle ½ teaspoon rosemary oil over pineapple and prosciutto. Sprinkle with black pepper.