SEATTLE — January is a popular time for many to try and do the Whole30 program!
The Whole30, co-created by Melissa Hartwig Urban, is a 30-day food experiment for your body. For 30 days you eliminate all alcohol, added sugar, grains, legumes, and dairy from your diet. After the 30 days is over, you systematically add each food group back into your diet one at a time to see how each one makes you feel.
Melissa's brand new cookbook, Whole30 Friends & Family, is filled with tasty recipes perfect for all the social situations you might encounter during a Whole30.
Recipe: Whole30 Plantain Crostini with Avocado-Jicama Topping
SERVES 15. From the book The Whole30 Friends & Family by Melisa Hartwig Urban
Plantains—sometimes called cooking bananas—are a popular Mexican ingredient. Lightly toasted slices pair perfectly with a fresh salsa-like topping of avocado, jicama, and tomato flavored with cilantro and garlic.
PREP: 25 MINUTES ROAST: 15 MINUTES TOTAL: 40 MINUTES
FOR THE PLANTAIN CROSTINI
- 4 ripe plantains (the plantains should be yellow with some black spots)
- 3 tablespoons extra-virgin olive oil
- 3/4 teaspoon coarse salt
- 1/4 teaspoon black pepper
FOR THE TOPPING
- 3 tomatoes, cored, seeded, and finely chopped
- 2 avocados, halved, pitted, peeled, and finely chopped
- 1 medium (about 14 ounces) jicama, peeled and finely chopped
- 4 green onions, thinly sliced
- 3/4 cup chopped fresh cilantro
- 3 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
PREHEAT the oven to 450°F. Line a large rimmed baking pan with parchment paper.
MAKE THE PLANTAIN CROSTINI: Peel and bias-cut the plantains into 1/4- to 1/2-inch slices (you should have 45 slices). Arrange the slices in a single layer on the baking pan. Brush both sides with 3 tablespoons olive oil; sprinkle with the salt and the black pepper. Roast for about 15 minutes, turning once, until lightly browned on both sides. Transfer to a wire rack to cool.
MAKE THE TOPPING: Meanwhile, in a medium bowl, combine the tomatoes, avocados, jicama, green onions, cilantro, and garlic. Drizzle with the remaining 2 tablespoons of olive oil and the red wine vinegar; gently stir to combine.
TO serve, arrange the plantain slices on a platter. Top each slice with a scant tablespoon of the topping.