Prep Time:
5 minutes
Cook Time:
10-20 minutes

Tostones are a Latin American dish of twice-fried fried plantains, typically served with a dip. Unlike other plantain recipes that use ripe black plantains, tostones are made with unripe, hard green plantains. They can be prepared as an appetizer or, in this case, as a dessert. Swirl golden-brown plantains in Laura Chenel Spreadable Goat Cheese and a rich, spicy-sweet sauce of dried figs, rum, water, cinnamon and sugar. Budget-friendly tostones are filling and rich in fiber and potassium as well as gluten-free.

Featured Cheese


  • 1 7-ounce tub of Laura Chenel Spreadable Goat Cheese
  • 2 green or slightly yellow plantains
  • 5.5 ounces dried figs
  • 1.5 ounces aged rum
  • 3 ounces water
  • 1/2 teaspoon cinnamon
  • 1/2 cup cane sugar
  • Pinch of salt
  • Enough olive oil to fill pan 1/2"
  • Cold salt water


  1. In a food processor, combine dried figs, rum, water, cinnamon and sugar until smooth. Add salt to taste.
  2. In a nonstick skillet, fill 1/2" with olive oil and set over medium heat. To prepare plantains, slice on a sharp bias so plantains are about 1" thick. Fry until plantains start turning golden brown. Remove from oil and let drain on paper towels. Transfer to cold salt water bath for at least 1 minute, then remove and let dry on paper towel. Put already-fried plantains back into oil and smash with spatula until less than 1/2" thick. Fry until edges are browned.
  3. Serve immediately on a plate with Laura Chenel Spreadable Goat Cheese and the fig rum spread.
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