20th May 2007

    Tostones with Guacamole and Bean Dip

    As an appetizer for the International Potluck, we made these bake-fried plantains. It was super-simple, just slice the plantains length-wise, place on a baking sheet with cooking spray, sprinkle with salt, and bake in a 350 degree oven until brown and crispy. We also made some guacamole (with tomatillos) and attempted to invent a black-bean dip. The guac worked out well, but the bean dip consistency just wasn’t what we were looking for. The plantain and guacamole recipes can be found in Healthy Latin Cooking.

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    This entry was posted on Sunday, May 20th, 2007 at 11:59 pm and is filed under Appetizers, Healthy Latin Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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