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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Grilled Tropical Fruit N Shrimp Crostini with Prosciutto Crackles

Prep Time 15 minutes
Total Time 45 minutes
Difficulty 2.0 Medium
Calories Per Servings 0 Calories
Servings 12
Nutrition facts


This recipe was a finalist in the 2014 California Cook-Off Recipe Contest.

Ingredients 12


1 can (15.25 oz.) DOLE® Tropical Fruit, drained, reserve juice
1/4 cup white balsamic vinegar
1-1/2 tablespoons honey, divided
1 teaspoon fresh lime juice
6 oz. soft goat cheese
1/4 teaspoon cracked black pepper
1/4 cup DOLE Red Onion(s), minced
12 large or jumbo uncooked shrimp, peeled and deveined
1/2 teaspoon salt
12 slices french baguette slices, diagonally sliced 1/3-inch thick
3 slices prosciutto, thinly sliced
2 tablespoons fresh thyme leaves




Preheat gas grill to medium heat.


1 can (15.25 oz.) DOLE® Tropical Fruit, drained, reserve juice  (use 1/3 cup reserved juice this step)
1/4 cup white balsamic vinegar
1-1/2 tablespoons honey, divided (use 1 tablespoon this step)
1 teaspoon fresh lime juice 


Drain tropical fruit reserving juice. Stir 1/3 cup reserved fruit juice, vinegar, 1 tablespoon honey, and lime juice together, in small saucepan.  Over high heat on grill side burner, bring mixture to boil; cook 3 minutes until syrup slightly thickens.


6 oz. soft goat cheese
1/4 teaspoon cracked black pepper
remaining 1/2 tablespoon honey


Reserve 2 tablespoons syrup for basting; set aside.  Stir goat cheese, remaining 1/2 tablespoon honey and cracked pepper, in small bowl, until well blended.  Set aside.


1/4 cup minced Dole Red Onion

drained fruit


Dice drained fruit and toss with onion. Grease top of doubled layered sheet of foil with cooking oil and set on grill. Spread fruit mixture over foil, close lid, grill 3 minutes, turning once.   Lift lid, turn fruit mixture, continue grilling until fruit is lightly charred. Remove from grill.


12 large or jumbo uncooked shrimp, peeled, deveined
1/2 teaspoon salt


Season shrimp with salt. Generously oil grill with cooking oil.  Cook shrimp 4 to 5 minutes or until done, turning and basting shrimp with 2 tablespoons syrup the final minute of grilling. Remove shrimp to a plate; cool slightly then remove tails.


12 slices french baguette slices, diagonally sliced 1/3-inch thick
3 slices prosciutto. thinly sliced


Clean and oil grill.  Place baguette slices and prosciutto on oiled grill.  Grill baguette slices on both sides until golden; remove to work surface. Grill prosciutto until crisp; remove to paper towels to drain.


2 tablespoons fresh thyme leaves


Re-heat syrup if too thick. Over each baguette, spread goat cheese, top equally with fruit mixture. Place grilled shrimp upright in center of each, crumble prosciutto over each, drizzle with syrup and sprinkle with thyme.

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