This is one of my go-to snacks/appetizers whenever I am entertaining. This recipe calls for only 2 ingredients - ripe plantains and bacon. The combination when baked is sweet, smoky and salty. They go very quickly so make an ample amount.
There are so specific quantities for this recipe, make as much or as little as you like. The important thing is to ensure that you use the best ingredients (always) but especially when a dish calls for very few ingredients. The idea is to let the ingredients speak for themselves. Choose plantains where the skin is a combination of black streaks and a dull yellow (click here for a photo reference); they should be firm to the touch but not hard nor should they be mushy when gently pressed. If you find them with more black skins, you can buy those too, just be sure that they are firm to the touch.
Line a baking sheet with heavy duty aluminum foil or non-stick foil.
Remove the top and bottom tips of the plantains, using a paring knife, slit the skin from top to bottom and peel; the skin should remove easily. Cut the peeled plantains into 1-inch thick rounds.
Wrap each piece of bacon around each piece of the plantain and secure in place with a toothpick. Transfer to baking sheet. Place the wrapped plantain with the bacon layer of fat top side - this way when it bakes, the bacon will baste the plantain. Continue wrapping and securing bacon with plantain until all is done.
Bake for 20 minutes or until the bottom of the plantains are caramelized and the bacon is cooked through.
Remove from the oven and cool on wire racks; reserve the bacon drippings for later use or discard.
Remove toothpicks before serving. Serve warm.