Tostones & Bruschetta Recipe
Roma tomato, strawberries, basil, balsamic, parmesan and EV olive oil.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tostones
Method
Preparation
Prepare the Tostones
Peel the green plantains and cut them into 1-inch thick slices. Heat the vegetable oil in a deep skillet over medium heat. Fry the plantain slices for about 3-4 minutes on each side, until golden brown. Remove from oil and place on paper towels to drain.
Flatten the Tostones
Using a flat object or a tostonera, flatten each fried plantain slice to about 1/2 inch thick. Return the flattened tostones to the hot oil and fry for an additional 2-3 minutes until crispy. Remove and drain on paper towels, then sprinkle with salt.
Prepare the Bruschetta Topping
While the tostones are frying, dice the Roma tomatoes and strawberries. Chop the fresh basil leaves. In a mixing bowl, combine the diced tomatoes, strawberries, basil, balsamic vinegar, and extra virgin olive oil. Mix well and let sit for about 10 minutes to allow flavors to meld.
Assemble the Dish
Top each tostone with a spoonful of the bruschetta mixture. Sprinkle grated Parmesan cheese over the top. Serve immediately.