Recently I rediscovered this one…originally published in Calypso Coolers and “brought it back” for a Caribbean-themed cooking class. I had forgotten how lovely the sweetness of the roasted ripe plantains blends with the salty crunch of a small bacon blanket. And as you’ve heard me say before, there is great elegance in simplicity; this recipe is no exception!
So, here are my top tips for making Roasted Sweet Plantains Wrapped in Crispy Bacon
1) Use almost black plantains. These are the real ripe ones! If you can’t find ’em, buy the yellow ones and put them in a brown bag for a few days.
2) If you can’t find “black” plantains, you can use frozen!
3) Use thick-cut bacon.
Basically, all you need to do prepare these one-bite wonders is preheat the oven to about 450°F (you want it hot!), line a sheet pan with foil, cut your sweet plantains into 1/4-inch-thick slices on the diagonal, and wrap them up in a bit of bacon. Roast them for about 15 minutes, turning once, until the plantains are golden and the bacon is crispy. Remove from the sheet pan, insert tooth picks and serve! (If the bacon is real fatty, you may want to do a bit of a paper towel drain prior to plating.)
When should Roasted Sweet Plantains Wrapped in Crispy Bacon be served? My cooking class students suggested that they would be an excellent brunch addition. My idea? Any time the mood strikes you! By the way, they marry beautifully with the Costa Rican cocktail I wrote about last week, my ginger lemonade and much more. Would love to hear how you enjoy them! In the meantime, ¡Buen provecho! Enjoy!