anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cashew nuts,avocados ripe,saffron strands generous,rice ada ready,cardamom (elaichi) podsseeds,milk,water,kesar milk masala,badam (almond),brown sugar (demerara sugar)

Avocado Ada Pradhaman Recipe (With Vegan Option), 1/3 cup Rice ada - readymade,1/2 tablespoon Badam (Almond),1/2 tablespoon Cashew nuts,1 Saffron strands - a generous pinch,1/2 cup Brown Sugar (Demerara Sugar),2 cups Milk,2 Avocados - ripe,1/4 teaspoon Cardamom (Elaichi) Pods/Seeds,3 cups Water,1/4 teaspoon Kesar milk masala, 50, South Indian Recipes, To prepare Avocado Ada Pradhaman Recipe (With Vegan Option), wash readymade ada.Boil water and put the ada and cook for 15 minutes with lid closed, stirring occasionally.Meanwhile, cut the avocados into half and twist to deseed.
Scoop the avocados.
Add the pulp of one more avocado if not using milk and doing a vegan Ada Pradhaman recipe.Blend avocado, milk (if using) & saffron in a Blender.Transfer the pulp to a Saucepan and add water.By this time, the ada would have cooked in the water.Mix the avocado pulp and ada.
Let it cook on a low flame.Keep stirring else the ada would get burnt.When it starts to bubble, add sugar and keep stirring at regular intervals of 1 or 2 minutes.When the avocado ada pradhaman recipe is cooked half way through, add cardamom and kesar milk masala.Let it boil for another 5 - 8 minutes on low-medium flame.
Ada would be cooked by now.Take a Tadka pan and add ghee.Once the ghee is melted, add cashews and almond.
Sauté.Garnish fried cashews and almonds on the Avocado Ada Pradhaman and serve hot with steamed rice and Thatta Payaru Sambar Recipe (Black Eyed Beans Sambar) for lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Avocado_ada_pradaman_recipe.jpg, 10
Ingredients: salt,arhar dal (split toor dal),coconut,asafoetida (hing),gram dal (pottukadalai),jaggery,black peppercorns,dry red chillies,onion,tamarind paste,sunflower oil

Paruppu Thogayal Recipe -Tour & Bengal Gram Chutney, 1 teaspoon Tamarind Paste,1/4 cup Arhar dal (Split Toor Dal),2 tablespoons Fresh coconut - grated,Salt - to taste,Salt - as needed,1 Onion - finely chopped,1 teaspoon Sunflower Oil,1/4 teaspoon Asafoetida (hing),1 pinch Jaggery,1/2 tablespoon Whole Black Peppercorns,1/8 cup Roasted Gram Dal (Pottukadalai),5 Dry Red Chillies, 35, South Indian Recipes, To begin making the Paruppu Thuvaiyal recipe, dry roast toor dal, bengal gram, peppercorns, red chillies till the lentils turn golden colour.
Set it aside.In the same pan, while it is still hot add the coconut and saute till it dries out.Add just enough water, salt, sugar, coconut, tamarind paste and the dal into the blender jar and blend it into a coarse chutney.Thuvaiyal is usually thick and not runny like chutney.Heat oil in a small tadka pan.
Add hing and mustard seeds.
Let it crackle.Add the tadka to the thuvaiyal and serve hot.
Serve Paruppu Thuvaiyal with hot Steamed Rice  and ghee for lunch or with Ragi and Oats Dosa for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Parupu_Thuvaiyal.jpg, 11
Ingredients: rum brandy,baking powder,sunflower oil,rice flour flour,apples,vanilla,eggs flaxmeal eggs replacer,caster sugar,buttermilk,cinnamon powder (dalchini)

Quick & Easy Apple Cake Recipe, 2 teaspoons Baking powder,1 teaspoon Vanilla Extract,1 teaspoon Cinnamon Powder (Dalchini),3 Apples - peeled and sliced or diced,1/2 cup Sunflower Oil,1/2 cup Buttermilk,2 teaspoons Rum - or brandy,2 Whole Eggs - or Flaxmeal Egg Replacer,1-1/2 cups Rice flour - or all purpose flour,1/2 cup Fresh cream,1/2 cup Caster Sugar, 80, Continental, To begin making the Quick and Easy Apple Cake Recipe, preheat the oven to 180 C.
Grease and flour an 8 inch square pan or a 9 inch circular spring foam pan.
Keep the pan aside.Sift the flour, baking powder and cinnamon in a large bowl and keep aside.In a large bowl or the bowl of the stand mixer, beat the eggs (flaxmeal egg replacer), oil, vanilla, cream, milk, sugar and rum until fluffy.
Add in the flour mixture and beat until well combined.
Add in the apples and keep a few apples aside to place it on the top.Scrape the batter into the greased pan and spread out evenly.
Place a few sliced apples on the top of the cake batter and slightly press it down to coat it with the cake batter.Bake the apple cake in the preheated oven, until the tester like toothpick or a knife inserted in the center comes out clean, for about 40-45 minutes.Once the cake is baked, remove from the oven and allow the cake to cook completely.Serve the Quick and Easy Apple Cake as a snack for kids or as a tea time snack.
, https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cakes/Apple_Cake_Easy_Recipe_egg_free_eggless_shutterstock_224429083.jpg, 10
Ingredients: salt,coconut,dosa rice hour,dry red chilli,onion,red cabbage,sunflower oil greasing the skillet,tamarind lemon

Konkani Style Cabbage Sanna Polo Recipe - Savory Cabbage Dosa, 1/2 cup Red cabbage - finely chopped,Sunflower Oil - for greasing the skillet,Salt - to taste,1/2 cup Fresh coconut - grated,4-5 Dry Red Chilli,1 cup Dosa rice - soaked for 1 hour,1/2 cup Onion - finely chopped,1 Tamarind - lemon sized, 25, Konkan, To begin making the Konkani Style Cabbage Sanna Polo Recipe, soak the raw rice for an hour.
Then grind it along with grated coconut, red chillies and tamarind to a smooth paste adding very little water.
The consistency of the batter should be a little thicker than the normal dosa batter.Add the finely chopped cabbage, onions to the batter and season with salt.Heat the skillet on a medium flame and grease it with a little oil.Pour a ladle full of batter and spread it in swift circular motions to make thin dosa of about 4-6 inch diameter.
Pour a little oil from the sides and let it cook for about three minutes on low flame.Once it is cooked on one side, flip it and cook on the other side for three more minutes.
Similarly, make more dosas with the remaining batter.Serve Konkani Style Cabbage Sanna Polo Recipe for breakfast along with Mysore Chutney or Capsicum Chutney and Filter Coffee for breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Cabbage_Sanna_Polo_Konkani_Style_Savory_Cabbage_Dosa.jpg, 8
Ingredients: salt,milk,vanilla,almond meal (badam powder),caster sugar,jam preserves,flour (maida),butter,icing sugar dust

Linzer Cookies Recipe, 110 grams Butter (unsalted) - (or 1/2 cup) at room temperature,1 tablespoon Milk,2 tablespoons Icing Sugar - to dust,1 tablespoon Vanilla Extract,1/4 teaspoon Salt,50 grams Caster Sugar,1/4 cup Jam - or preserves,100 grams Almond Meal (Badam Powder),1-1/4 cups All Purpose Flour (Maida), 76, Continental, To prepare Linzer Cookies Recipe, sift together the flour, ground almonds and salt.
Keep aside.Beat together the butter and sugar until light and fluffy (using an electric mixer or wooden spoon).Add the milk and vanilla, beat until incorporated.Add the flour mixture and beat at low speed until a dough forms.Wrap in plastic and chill for atleast 30 minutes.On a lightly floured surface, roll out chilled dough to about 1/4 inch thickness.Using a cookie cutter, cut out shapes and place 1-1/2 inches apart on a parchment lined or greased cookie sheet.Re-roll scraps and cut out cookies until all dough is used up.Using a smaller cookie cutter, cut out the centres of half of the cookie dough shapes you have on your cookie sheet.
You can bake the cut out centres too, or roll them back to make more cookies similarly until all the dough is used up.Chill your sheet for 30 minutes or freeze for 10 minutes.
This helps the cookies maintain shape.Meanwhile preheat your oven to 180 C / 350 F.Bake the cookies for 14-16 minutes, rotating the pans at around 8 minutes.The cookies will only lightly brown around the edges.Let cool on pan for 3-4 minutes and completely on a wire rack.Once cool , spread a teaspoon or so of jam on the underside of the whole cookie and dust the top of the cookies with the centres cut out with icing sugar.Sandwich them and enjoy Linzer Cookies Recipe during tea time., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/flours_n_frostings/Linzer_cookies.jpg, 9
Ingredients: salt,ginger,sunflower oil,chana dal (bengal gram dal),asafoetida (hing),rice (raw rice),red chilli powder,curry leaves,sesame seeds (til seeds),sweet corn,green chillies,white urad dal

Gujarati Tawa Handvo Recipe With Sweet Corn, 1 inch Ginger - chopped,Salt - to taste,1/4 teaspoon SSP Asafoetida (Hing),1/2 teaspoon Sesame seeds (Til seeds),1/4 teaspoon Red Chilli powder,1 Green Chillies,1/2 cup Rice - (raw rice),1/2 cup White Urad Dal (Whole),1 teaspoon Curry leaves - finely chopped,1 tablespoon Sunflower Oil,2 cups Sweet corn,1/2 cup Chana dal (Bengal Gram Dal), 50, Gujarati Recipes﻿, To begin making the Tawa Handvo With Corn recipe we first need to wash and soak the rice and dal together for at least 4 to 5 hours.Grind the rice, dal, green chillies, ginger along with the soaked water to make a thick batter that is slightly coarse.
The coarseness should feel like fine semolina.The consistency of the batter should be such that when you use a ladle to pour it should fall in dollops.
Stir in the salt and allow the mixture to ferment for 8 hours.Once fermented you will notice the handvo  batter has risen.
 Gently stir in a tablespoon of oil to the batter.
If your batter for some reason did not rise; stir 2 teaspoons of eno fruit salt into the batter and you will notice the air bubbles start popping out from the batter.Heat one tablespoon of oil in a nonstick skillet (8 inches diameter) on medium high heat; add the sesame seeds curry leaves; allow them to crackle.
Turn the heat to low and sprinkle the red chilli powder and asafoetida into the oil.Sprinkle and spread some sweet corn evenly around the bottom of the pan.Pour two ladles of batter into the pan and gently spread the batter evenly onto the pan.
As you spread the batter the seasoning mixture will spread to the side; allow the seasoning to rest in place where it has spread as this gives a special crunchiness to the sides of the Tawa Handvo.Turn the heat low, drizzle a teaspoon of oil around the batter and cover the pan.
Simmer for 3-4 minutes until the top feels cooked and steamed.Once you notice the top is cooked and there is no trace of raw batter, gently flip the Tawa Handvo with the help of a broad flat spatula to the opposite side and turn the heat to medium high.Allow the Tawa Handvo to turn golden brown and crisp.
Flip over once again and allow the other side to brown and crisp slightly.
Continue making similar Tawa Handvo with Corn with the rest of the batter and serve hot.Serve Tawa Handvo With Corn along with Gor Keri pickle or with Gor (jaggery) and homemade butter for breakfast or a weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Gujarati_Tawa_Handvo_Recipe_With_Sweet_Corn-4.jpg, 12
Ingredients: salt,tamarind water,coconut,mustard seeds,drumstick,carrot,curry leaves,white urad dal (split),dry red chillies,methi seeds (fenugreek seeds),green bell pepper (capsicum),coconut oil

Climb Broth Recipe | Two Tamarind Broth | Bearing Coconut Surrey, 1 Drumstick - cut into 1 inch pieces,1 cup Fresh coconut - grated,1 Carrots (Gajjar) - peeled and diced,4 Dry Red Chillies,1 Green Bell Pepper (Capsicum) - diced,1 cup Tamarind Water,1 teaspoon Mustard seeds,1-1/2 teaspoons White Urad Dal (Split),1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Coconut Oil,1 sprig Curry leaves,1 teaspoon Salt, 40, South Indian Recipes, To begin making the Yeruvalli Kuzhambu/ Iru Puli Kuzhambu, the first step is to prep all the ingredients and keep them ready.Cook the vegetables along with the tamarind water in the pressure cooker.
Place the diced vegetables, the tamarind water and salt into the pressure cooker.Place the weight on and pressure cook until you heat 2 to 3 whistles.
Turn off the heat and allow the pressure to release naturally.While the pressure is getting released, we will make the curry paste for the Yeruvalli Kuzhambu/ Iru Puli Kuzhambu.In a small pan; add in the fenugreek seeds/ methi, urad dal and red chillies.
Roast them until you notice the ingredients turning slightly brown and releases a roasted aroma.
Add the roasted ingredients into a small blender jar, add the coconut and about 1/4 cup of warm water.
Blend to make a smooth curry paste.
Heat oil in a pan; add mustard seeds and curry leaves and allow it to crackle.
Once it crackles, add the cooked vegetables along with the tamarind water, the coconut curry paste and give it a stir.
Check the salt levels and adjust to suit your taste.
Give the Yeruvalli Kuzhambu a brisk boil and turn off the heat.
Adjust the consistency of the Kuzhambu by adding 1/4 cup water of water if required.Transfer the kuzhambu to a serving bowl and serve hot.Serve the Yeruvalli Kuzhambu / Iru Puli Kuzhambu along with hot steamed rice for lunch and or even along with dosa’s.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Yeruvalli_Kuzhambu_Iru_Puli_Kuzhambu_Recipe_Video_5_1600.jpg, 12
Ingredients: cumin powder (jeera),mustard seeds,potato (aloo) skin,red chilli powder,cloves garlic,curry leaves,white urad dal (split),onion,cumin seeds (jeera),coriander powder,turmeric powder

Andhra Style Bangaladumpa Vepudu Recipe - Potato Fry Recipe, 1 Onion - sliced,1 teaspoon White Urad Dal (Split),1 tablespoon Red Chilli powder,4 cloves Garlic - crushed,1 tablespoon Coriander Powder (Dhania),4 Potatoes (Aloo) - skin peeled and chopped into cubes,1 teaspoon Cumin powder (Jeera),1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves, 25, Andhra, To begin making the Bangaladumpa Vepudu Recipe, peel the skin and boil the potatoes in a pressure cooker with enough water for 1 whistle.
All the pressure to release naturally and keep it aside.Heat a kadai with oil, add mustard seeds and urad dal and allow it splutter for 10 seconds.Add curry leaves and leave it to crackle for 10 seconds, add garlic and onions and saute until they turn light brown and crispy.At this stage add all the spice powders mentioned in the list, give it a stir and add the cooked potatoes and salt.
Give it a toss until the potatoes is well coated with all the masala.Serve the Bangaladumpa Vepudu Recipe along with Tawa Paratha or Steamed Rice with a bowl of Yellow Pumpkin Dal Recipe by the side.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Bangaladumpa_Vepudu_Recipe_Potato_Fry_Recipe_.jpg, 11
Ingredients: tomato,bay leaf (tej patta),apples,red chilli powder,coriander (dhania) leaves,cinnamon stick (dalchini),salt black salt,coriander powder,turmeric powder,sunflower oil

Kashmiri Style Apple Tamatar Sabzi Recipe - No Onion No Garlic, 1/2 teaspoon Turmeric powder (Haldi),2 Tomatoes - pureed or grated,2 sprig Coriander (Dhania) Leaves - finely chopped,Sunflower Oil - for cooking,1/2 teaspoon Coriander Powder (Dhania),1 Bay leaf (tej patta) - torn,1/4 teaspoon Red Chilli powder,2 Apples - peeled and cubed,1 Cinnamon Stick (Dalchini),Salt - or black salt to taste, 50, Kashmiri, We begin making the Apple Tamatar Ki Sabzi  heating a kadai with a little bit of oil and add bay leaf and cinnamon.
Saute till the aroma is released.Next, add the tomato puree and the other spice powders.
Saute for about 10 minutes till the raw smell of the tomato goes away.Add the cubed apple and give it a stir.
Cook for 10 more minutes till the apple becomes mush and imbibes a little bit of the gravy.Serve your sweet and tangy Apple Tamatar ki Sabzi with Singhare ka Cheela or Ajwain Puri to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-20/Seb_Ki_Sabzi_Apple_Tomato_Sabzi_Curry_Jain_Vrat_Fasting_Food-3.jpg, 10
Ingredients: salt,mango (ripe),virgin olive oil,dry red chilli,kabuli chana (white chickpeas),avocado,lemon large lemon,red romaine lettuce,pepper

Mango, Avocado And Chickpea Salad Recipe, 1 tablespoon Extra Virgin Olive Oil,Salt and Pepper - to taste,2 Mango (Ripe) - peeled and diced,Lemon juice - 1 large lemon,1 Avocado - peeled and diced,1 cup Red Romaine lettuce,1 cup Kabuli Chana (White Chickpeas) - cooked,1 Dry Red Chilli - finely chopped, 25, Continental, To begin making the Mango, Avocado And Chickpea Salad Recipe, first prep all the ingredients.
Having a day old chickpeas, that has been refrigerated helps in making this salad faster.In a small mixing bowl, combine the ingredients for the dressing and whisk it well and keep it aside.In a large mixing bowl, add the mangoes, avocados, cooked chickpeas and lettuce.
Mix well to combine them all together.
When you are ready to serve the Mango, Avocado and Chickpea Salad, drizzle the dressing over the salad, give it a gentle mix.Serve the Mango, Avocado And Chickpea Salad along with Light And Creamy Broccoli Soup and Herb Mushroom Bruschetta., https://www.archanaskitchen.com/images/archanaskitchen/World_Salads/Mango_Avocado_and_Chickpea_Salad_Recipe-1.jpg, 9
Ingredients: garlic cloves,salt,cumin powder (jeera),ginger,mustard oil,dry red chillies,poppy seeds,peanuts (moongphali),green amaranth leaves

Bengali Style Shaak Bhaja Recipe (Stir Fried Green Amaranth leaves Recipe), 1/2 teaspoon Poppy seeds,1/2 cup Raw Peanuts (Moongphali) - roasted,1 teaspoon Cumin powder (Jeera),Salt - to taste,1 inch Ginger - grated,3 Garlic - cloves,2 Dry Red Chillies,300 grams Green Amaranth Leaves,Mustard oil - for cooking, 45, Bengali Recipes, We begin making Bengali Style Shaak Bhaja Recipe (Stir Fried Green Amaranth Recipe) by washing the leaves thoroughly 3 times.Chop the leaves and cook it with a half cup of water in a vessel on high heat for about 2 minutes.In an another Kadai heat oil and add peanuts and fry on medium heat.
And then remove it.
With the remaining oil temper red chili, poppy seeds, ginger, and garlic.Then later add the peanuts and the cooked leaves with cumin powder.
Adjust the seasoning with salt.Serve your Shaak Bhaja (Stir Fried Green Amaranth leaves) with crispy and layered Lachha Paratha.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-26/Bengali_Lal_Shaak_Bhaja_Stir_Fried_Red_Amaranth_Recipe-1.jpg, 9
Ingredients: salt,coconut,mustard seeds,gram parangikai pumpkin,curry leaves,dry red chillies,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil

Coorg Style Kumbala Curry Recipe (Pumpkin Sabzi), 3 Green Chillies,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,Salt - to taste,8 Curry leaves,250 gram Kaddu (Parangikai/ Pumpkin),1/4 cup Fresh coconut - grated,1 tablespoon Sunflower Oil,1/2 teaspoon Cumin seeds (Jeera),2 Dry Red Chillies - broken, 30, Coorg, To begin making Coorg Kumbala Curry Recipe (Pumpkin Sabzi), Scoop out the seeds from the pumpkin and dice it into cubes .
Retain the skin Add turmeric,salt and Place the pumpkin in a pan and pour around 2 cups of water, to immerse pumpkins completely.
Cook on a medium heat, covered.Meanwhile in a grinder, grind the ingredients mentioned to be ground- to a smooth paste.
Add a little water to grind along.Once pumpkin in the pan is almost cooked, add the ground masala and mix.
Simmer for another 3 mins.
Remove from heat.Prepare the tempering by heating oil in a small pan.
Once the oil is hot, add the mustard seeds on a medium heat.When they splutter, add the curry leaves, dried red chilies and garlic, stir till garlic is done, and pour the tadka over the pumpkin curry.Serve Coorg Kumbala Curry Recipe (Pumpkin Sabzi) with Akki Rotti Recipe (Spicy Gluten Free Rice Flour Flat Breads ) and steamed rice.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Coorgi_Pumpkin_Curry_.jpg, 10
Ingredients: salt,ginger,sweet potato skin,mustard seeds,red chilli powder,cloves garlic,curry leaves,onion,snake gourd (pudulangai),turmeric powder,wheat bread crumbs,sunflower oil

Goan Style Podollim Recheado Com Batata Recipe (Snake Gourd Stuffed with Sweet Potato), Sunflower Oil,1 inch Ginger - chopped,Salt - to taste,2 Sweet Potato - skin peeled and boiled,1 teaspoon Red Chilli powder,1 Snake gourd (pudulangai) - peeled and cut into roundels,1 teaspoon Mustard seeds,1 Onion - chopped,1 cup Whole Wheat Bread crumbs,1/4 teaspoon Turmeric powder (Haldi),4 cloves Garlic - chopped,1 sprig Curry leaves - chopped, 40, Goan Recipes, To begin making the Goan Style Podollim Recheado Com Batata Recipe, we will first pressure cook the sweet potato in a pressure cooker with water for about 5 whistle.Meanwhile, soak the cut snake gourd in water mixed with salt and leave it rest for atleast 15 minutes.Once the pressure is released naturally from the cooker, remove and drain any excess water that is present.Heat a flat skillet with oil, add mustard seeds and allow it splutter for few seconds.
Add curry leaves and leave it to crackle.Add chopped ginger, garlic and soften for about 3 minutes.
Add chopped onions and saute them until they turn translucent.Add cooked sweet potato along with the spice powders and salt and give it a toss.
Mash the sweet potato well using a masher and combine them together.Switch off the heat and allow it to rest.
Take the snake gourd from the water and pat dry them.Once the sweet potato is dried.
Take some of it and carefully stuff it in between the snake gourd to form discs or cutlets.Coat them with bread crumbs on either side or heat a flat skillet with oil to shallow fry them.
Cook them on either side for at least 10 minutes till it becomes light brown in color.Serve the Goan Style Podollim Recheado Com Batata as a kids snack after they come back from school along with a glass of smoothies or freshly squeezed Mulled Apple Juice Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Goan_Style_Podollim_Recheado_Com_Batata_Recipe_Snake_Gourd_Stuffed_with_Sweet_Potato.jpg, 12
Ingredients: cheese,pineapple,britannia,virgin olive oil,coriander (dhania) leaves,ciabatta bread smer

Pineapple Crostini With Honey And Cream Cheese Recipe, 2 teaspoons Extra Virgin Olive Oil,200 grams Britannia Cream Cheese,1 Ciabatta bread - cut into smaller slices,1 teaspoon Honey,2 sprig Coriander (Dhania) Leaves,5 Pineapple - roundels, 15, Italian Recipes, To begin with the Pineapple Crostini With Honey And Cream Cheese Recipe first, we pre- heat oven at 180 degrees for 10 minutes.Now arrange the ciabatta bread on a greased baking sheet and drizzle them with olive oil.Toast the bread in the oven , and allow it to toast for 7 - 8 minutes or till they turn golden brown on both the sides.
Now take the cream cheese and add some honey to it, start whisking them with a hand mixer and make sure the mixture is smooth.
Spread the cheese on top of the toasted pieces and place the pineapples on top of the cheese.Garnish with sprinklings fresh/dry herbs and a drizzle of honey.Your simple and Fruit Crostini With Honey And Cream Cheese Recipe is ready to be served with some hot chocolate, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Italian_Fruit_Crostini_with_Cream_Cheese__Pineapple_Crostini_with_Honey_and_Cheese.jpg, 6