1. Cut the pineapple as thin as possible. You might want to use a mandolin or another kind of slicer. Cut away the edge of the pineapple. Now place the slices on a baking sheet and brush each one with a light syrup.
2. Bake/dry the pineapples for around 30-45 minutes at 120 degrees. The baking time depends on the thickness so keep an eye on them. They may get a little colour but the primary purpose is for them to dry into beautifully crunchy ´crackers´.
3. Top each dried and crispy pineapple slice with 1-2 slices of Castello Pineapple & Almond Cream Cheese and half of a goldenberry. Decorate with a couple of mint leaves.
4. Enjoy this beautiful combination of fruity, creamy and crunchy!