Cuban-American fusion recipe
Tostone Cups with Cream Cheese, Caramelized Onion and Cranberries
Crispy green plantain cups with cream cheese, caramelized onion and cranberry compote. A Cuban-American Thanksgiving appetizer.
- Preparation15 min
- Cooking35 min
- Total time50 min
- Servings12 canasticas (6 appetizer servings)
- DifficultyMedium
These canasticas, or tostone cups, combine the crunch of Cuban tostones with smooth cream cheese, golden onion and a teaspoon of sweet-tart cranberries. They are a Cuban-American fusion appetizer to share at Thanksgiving, Friendsgiving or a family gathering. Not to be confused with meat-stuffed tostones: here, the creamy and fruity contrast takes center stage.
Ingredients
Check off the ingredients you have.
For the cups
For the filling
For the quick compote
Method
Prepare the compote
- Place the cranberries, orange juice and sugar in a saucepan. Cook over medium heat for 8–10 minutes, stirring, until some of the fruit bursts and the mixture thickens. Add the zest if using. Remove from the heat and let cool completely.
Caramelize the onion
- Heat 1 tablespoon of olive oil over medium-low heat. Add the onion and a pinch of salt; cook for 15–20 minutes, stirring, until golden and sweet without burning. Let cool until lukewarm.
Shape the plantain cups
- Peel the green plantains and cut them into cylinders about 4 cm long. Heat enough oil to 160–170 °C and fry the pieces for 4–5 minutes, until tender but not overly browned. Remove and drain.
- While still warm, press each piece with a tostonera for cups or between two lightly oiled molds, forming a small cup with a base and sides. Fry again at about 180 °C for 2–3 minutes until golden and crispy. Drain, salt and let cool slightly.
Assemble and serve
- Beat the cream cheese with a spoon to soften it. Place a small portion in the bottom of each cup, add caramelized onion and finish with a teaspoon of cranberry compote. Serve immediately to preserve the crunch.
