Cheese-Crusted Ripe Plantain Balls Recipe: Crusty on the outside, sweet in the inside and oozing with melted cheese. Do I have your attention? This little balls are also easy and quick to make.
Course Appetizer, Party
Cuisine Caribbean, Dominican
Keyword bolitas, maduro, platano
Prep Time 25minutes
Cook Time 15minutes
Total Time 40minutes
Author Clara Gonzalez
3ripe plantains(see notes)
1cuphard mozzarella, diced
1/3cupbutter at room temperature
1/2cupground Parmesan or Pecorino
Peel the plantains. Cut them into quarters. Boil until soft adding 1 teaspoon of salt to the water. Remove from the water. Remove the center of the plantain (looks like a nerve) and mash until there are no lumps. Cool to room temperature.
Make small balls (about a tablespoon of plantain puree). Poke a hollow in the ball and put a piece of mozzarella in it. Form a ball around it. Repeat until you finish with all the mashed plantains. Resist eating them now.
Brush some butter on the balls. Cover with Parmesan or Pecorino, making as thick a layer as you can. Place the balls on a baking tray.
Pre-heat oven to 400 ºF [200 ºC].
Bake until they are golden brown outside and remove from the oven.
Use plantains that are ripe but firm (no black spots).How many balls you get depend on the size of the plantains you use. Make sure to use hard (dry) mozzarella, the fresh type will break the balls in the baking.You can prepare them beforehand and keep refrigerated, bake them just before serving.