Chop the pineapple into 8 large baton pieces.

Season the pineapple with cracked pepper and massage with apple cider. Let it rest for 10-15 minutes.

Lay the prosciutto on top of the pineapple batons.

Spread the stracciatella (or burrata) over the prosciutto, then sprinkle with crushed pistachios.

Finish with a pinch of sea salt and a drizzle of extra virgin olive oil.