Prosciutto-Wrapped Sweet Plantains

February 21, 2014


Cooking for others makes me happy, specially for parties and entertaining. I love putting together menus and develop fun and creative appetizer ideas.  A few months back, I shared with you 5 tips for putting together the perfect menu. As you can see, I put a lot of attention to details and I like to make sure my food connects with people. One of the ways I make sure my food speaks to others, is by sharing a little bit of my heritage and the flavors I enjoy. This recipe is a perfect example. I have taken sweet plantains which are so popular in Latin America and I have paired them with an unexpected but more familiar flavor: Prosciutto.

Prosciutto is salty, has an intense aged meat flavor and when cooked it can get super crispy. To me, it is a perfect match for the sweet plantains as it compliments their sweet taste and soft texture. This recipe looks simple, but don’t be fooled, it tastes wonderfully and it is very impressive. What’s best is that is soooo easy to make.


This bite-sized appetizer will be a hit in your next party. You can serve them as is or add a dipping sauce on the side. I recommend Argentinean Chimichurri sauce or a balsamic vinegar reduction.


One of the main secrets and tip for this recipe is to use very ripe sweet plantains that are dark on the outside but still firm to the touch.




Prosciutto-Wrapped Sweet Plantains
  • Very ripe sweet plantains
  • Prosciutto
  • Salt to taste
  • Olive oil
  1. Cut peeled sweet plantains in angle
  2. Sprinkle with a little bit of salt to taste
  3. Wrap each piece with a slice of prosciutto in the center leaving the sides unwrapped
  4. Brush each piece with olive oil
  5. Optional: lightly brush each piece with aged or fruit flavored balsamic vinegar
  6. Bake at 400 F degrees for 20 to 25 minutes until golden brown.


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