Ingredients for 24 finger food pieces: 1 small pineapple, 2 feta sticks, 10 roasted slightly salted almonds, 20 Bronte pistachios, fresh black pepper to grate, salt, 24 skewers, curcuma and curry.
Method: cut the feta cheese in 12 cubes per stick with a sharp knife, or a pottery knife so the feta won’t crumble. Use a mixer to grind the almonds, pistachios, and peppercorn (you can use hazelnuts or pine nuts), salt, curcuma and curry. Blend everything until you get a breading. If you don’t use it straight away cover in plastic film to preserve.
Roll (as if it was a steak) the feta into the spicy powder, then put a piece of pineapple. Stick with the skewer and keep in the fridge for at least 10 minutes before serving.
grazia giulia guardo (iaia guardo) 
Pingback: Alla Cantonese c’è pure il pollo eh. Mica solo il riso (e chi lo sapeva?) | GiKitchen – Una Cucina Psicola(va)bile
Good appetizer 😉