Baked Plantain Toasts with Chipotle Black Bean Cream, Roasted Pineapple, and Lime Pepitas

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper.

2. 2

   2. Arrange the plantain slices on the sheet. Toss them with 15 ml (1 tbsp) olive oil, 2 g (about 3/8 tsp) salt, and the black pepper. Bake for 18 to 20 minutes at 220 °C / 425 °F, flipping halfway through, until golden and tender in the center.

3. 3

   3. Meanwhile, make the cream. In a food processor or blender, combine the black beans, Greek yogurt, chipotle in adobo, 15 ml (1 tbsp) lime juice, cumin, garlic, and 15 ml (1 tbsp) olive oil. Blend until thick and smooth. Season with 1 g to 2 g salt to taste.

4. 4

   4. In a small bowl, mix the pineapple with the honey, red onion, and a pinch of salt. Spread it on a second tray or on an open section of the same tray and roast for 8 to 10 minutes at 220 °C / 425 °F, until glossy and lightly caramelized.

5. 5

   5. Toast the pepitas in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until they begin to pop lightly. Remove from the heat and toss with the lime zest, chopped cilantro, and the remaining 1 tbsp lime juice.

6. 6

   6. To assemble, spoon a generous teaspoon of black bean cream onto each baked plantain slice. Top with a few cubes of roasted pineapple and finish with the lime-cilantro pepitas.

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   7. Serve the toasts warm or at room temperature the same day to keep the contrast between the tender base, creamy topping, and crunchy pepitas.