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🍽️ Hawaii Toast with Basilica Butter

367 kcal · 30 min · 4 servings

Ingredients

• basil, fresh 40 g
• butter 2 tbsp
• salt pinch
• pepper, black ground pinch
• pineapple slices from the can 290 g
• toast bread 8 slices
• Gouda, young block 100 g
• cooked ham 8 slices

Instructions

1. 1. Preheat the oven to 170 degrees Celsius using top and bottom heat.
2. 2. Rinse the basilica leaves under running water.
3. 3. Dry the basilica thoroughly by spinning it in a salad spinner.
4. 4. Pluck the leaves off the tough stems.
5. 5. Chop the basilica leaves roughly with a knife.
6. 6. Place the soft butter into a small bowl.
7. 7. Stir the chopped basilica into the butter.
8. 8. Season the butter mixture with a pinch of salt.
9. 9. Add some freshly ground pepper.
10. 10. Let the pineapple slices drain in a sieve over the sink.
11. 11. Toast the bread slices in the toaster until golden brown.
12. 12. Slice the Gouda cheese into thin slices.
13. 13. Spread the basilica butter evenly over each toast slice.
14. 14. Place one slice of ham on each toast.
15. 15. Place a pineapple slice on top of the ham.
16. 16. Cover the pineapple with a slice of Gouda cheese.
17. 17. Place the topped toasts on a baking tray lined with baking paper.
18. 18. Slide the tray into the preheated oven.
19. 19. Bake the toasts for about 10 minutes until the cheese is melted.
20. 20. Carefully remove the baking tray from the oven.
21. 21. Arrange the Hawaii toasts on warm plates.
22. 22. Serve the toasts immediately while hot.

Nutrition per serving

• kcal: 367
• Protein: 17 g · Fett/Fat: 16 g · Carbs: 39 g