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Plantains with Provolone and Guava

Chef Dario Pineda-Gutierrez,
Café Dario

An unusual combination of sweet fruit and salty cheese, this dessert is similar to a traditional Colombian snack. Chef Dario picks up guava paste at ethnic grocers like Dino’s Grocery Mart, 460 Notre Dame Ave.

2 ripened plantains, peeled and sliced lengthwise
1 cup provolone cheese, thinly sliced
1 can guava paste
oil for frying

1. Preheat oven to 425˚F.
2. In a frying pan, cook plantains in oil until flesh turns golden and becomes pliable. Drain on paper towels.
3. Place plantains on a baking sheet. Top with cheese slices and roll.
4. Spoon guava paste on top of rolls and bake until cheese melts.

Yield 4 servings

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