Toschetta is an appetizer that consists of double fried green plantains (tostones) rubbed with a garlic-butter spread and topped with a Caribbean tomato mixture. I named this dish “Toschetta” because of the similarity to the Italian version of Bruschetta. Tos is the short version for tostones and chetta to give it an Italian spin since I am 10% Italian. The crunchiness of the fried plantains coupled with the colorful and savory flavors of the Caribbean tomato mixture makes this dish very appetizing.
One summer I had an abundance of tropical herbs and vegetables from my garden and came across a recipe for Bruschetta. I decided, therefore, to use the tropical herbs and vegetables from my garden for the tomato mixture. I also substituted the Italian bread with double fried green plantains (tostones) for the starchy content. This became a great and successful tropical appetizer for major events and family gatherings. This is not, however, a Puerto Rican dish in our culture. This is known as being creative in the kitchen with your produce!
Let’s Start with Preparing the Garlic-Butter Paste!
Remove any loose outer skin from the whole head of garlic. Slice off top of garlic head, exposing the cloves, with a knife.
Wrap the garlic head in aluminum foil and place on top of cookie sheet. Place in oven at 400°F and bake for 40 minutes.
The whole head of garlic has been roasted and the cloves of garlic are golden brown. Let stand to cool.
With your hands, squeeze the pulp from the roasted garlic into the bowl with butter.
Mix the garlic and butter until well blended and a garlic paste is formed. Set aside.
We are Ready to Prepare the Caribbean Tomato Mixture!
In a bowl, add the olive oil, adobo, chopped onions and minced garlic.
Adobo is an all purpose seasoning that consists of salt, granulated garlic, oregano and turmeric as the ingredients. It can be purchased at most supermarkets. However, you can substitute the adobo seasoning with garlic salt.
Let’s add the chopped culantro and cilantro to give this dish a pleasant aromatic scent.
What? You can’t find culantro at the Latin Market. I have you covered. Just click on this link to find another alternative to Culantro.
Now we are ready to add our sweet peppers (ajíes dulces). They have such a pleasant aroma that brings out the flavor of this dish.
Don’t worry if you can’t find our sweet peppers at the Latin Market. Click on this link to find another alternative for our Sweet Peppers.
Add the plum tomatoes and diced avocados.
The avocado cultivated in Puerto Rico are very large. They are larger than the Florida avocados found in the local supermarkets. If you don’t live in Puerto Rico, use the Florida avocados when readily available or substitute with the Hass variety.
The last ingredient that we need to add to the bowl is the grated Edam Cheese. Mix all the ingredients until well blended.
Here is the Caribbean Tomato mixture prepared mainly with tropical herbs, vegetables, fruit, and seasoning. It is definitely colorful and most of all delicious!
Now We Can Assemble Our Toschetta!
Brush the garlic paste on top of the double fried green tomatoes (tostones).
Click on this link to learn How to Prepare Double Fried Green Plantains.
Generously spoon the Caribbean Tomato mixture on top of each double fried green plantain (tostón).
The crunchiness of the fried plantains coupled with the colorful and savory flavors of the Caribbean tomato mixture makes this dish very appetizing. ¡Buen Provecho!
Click on the button below to watch my YouTube video on How to Make Toschetta!
Recipe and Nutritional Facts
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The crunchiness of the fried plantains topped with a Caribbean tomato mixture makes this dish so appetizing!
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon adobo seasoning
- ¼ cup onions, chopped
- 3 sprigs cilantro, chopped
- 2 culantro leaves, chopped
- 4 large plum tomatoes, diced
- 3 sweet peppers (ajíes dulces) chopped
- ¼ cup avocado, chopped
- ¼ cup Edam Cheese, shredded
- 1 whole head of garlic, roasted
- ½ cup soft butter or margarine made with olive oil
- Squeeze the pulp from the roasted head of garlic into the soft butter.
- Stir well until a paste is formed and set aside.
- In a bowl, add the remaining ingredients. Stir until well blended.
- Brush the garlic paste on top of the double fried green plantains.
- Generously spoon (1 tablespoon) of the Caribbean tomato mixture on top of each double fried green plantains.
- Serve as an appetizers.
See food blogging post and YouTube video on how to make Double Fried Green Plantains.
- Category: Appetizers