Crostini with Caramelized Plantain Butter Recipe

Plantains are an underutilized ingredient here in the States but they are turning up more and more at grocery stores. Here is one fun way to use them. The pressure cooking of the plantains caramelizes them, ratcheting up the sweetness and adding more depth of flavor. Once they've been cooked, you simply puree them with dark rum and place them on crostini for a great snack.

This recipe can also be converted into a soup with the addition of water, orange juice, cream, or chicken stock during the pureeing stage. Just keep adding liquid until the soup is the consistency you want.

For even more plantain flavor, you can make plantain chips (see for inspiration) and use that as the base instead of basic crostini.

Carmelized plantain butter crostini

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the crostini with caramelized plantain butter recipe you can check out the following.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

Like this recipe?
Have questions or comments about it?
Let Me Know on Facebook or in the comments below!

Crostini with Caramelized Plantain Butter Recipe

  • Published: July 29, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 45 minutes
  • Makes: Tops 30-50 crostini

Crostini with Caramelized Plantain Butter Ingredients

For the Plantain Puree

150g water
5g salt
6g baking soda
400g sweet plantains peeled, about 2 plantains
85g butter
1.6g ground allspice
1g ground cumin
0.8g ground cloves
40g brown sugar
40g dark rum

To Assemble

Basic Crostini Base
Dark Chocolate
Orange zest

Crostini with Caramelized Plantain Butter Instructions

For the Plantain Puree

In a small bowl, combine the water, salt, and baking soda then whisk to mix thoroughly.

Roughly dice the plantains. Melt the butter in the base of a pressure cooker and add the plantains, spices, and brown sugar. Pour the water mixture over the plantains and mix together.

Seal the pressure cooker and bring to pressure at 1 bar (15 psi). Cook for 20 minutes. Once cooked, depressurize the pressure cooker by running it under warm water.

Stir in the dark rum and lightly puree the cooked plantains. Because of the large amounts of starch, the longer you puree the plantains, the gummier they tend to get, so don't over puree.

To Assemble

Place a spoonful of plantain puree on top of a crostini. Finely grate some chocolate on top and sprinkle with some orange zest.

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy