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Topping:
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1) Grill the pineapple over medium-high heat for 2-3 minutes per side, let them cool and then cut into cubes. (You can opt to not grill the pineapple at all.)
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2) Mix all ingredients in a medium bowl and stir.
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3) Let the mixture rest for 15 minutes to let the juices mix, allowing the flavors to come together.
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Crostini:
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1) Preheat oven to 400
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2) Place the bread slices on a sheet pan and brush with olive oil
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3) Toast the bread in the oven for 10-12 minutes or until they reach your desired crispiness Note, shiny pans reflect heat and may cook the bottom faster, so keep an eye on them and check them after 7-8 minutes.
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Top the bread slices with a spoonful of the pineapple mango topping and enjoy!