Pineapple Carpaccio

Ingredients

• 1 pineapple

• 8 leaves fresh basil, chiffonade

• 2 tsp freshly ground black pepper

Instructions

1. Peel pineapple and remove core. Shave pineapple into very thin pieces using a sharp carving knife or mandolin.

2. Arrange 3-ounces pineapple slices on a small plate in a fan shape. Evenly divide basil over the 4 plates and top each serving with 1/2 teaspoon black pepper.