Name: Mini Tostadas recipe by Ramit Ghai at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10
Ingredients: 10 readymade corn tostadas; A few iceberg lettuce leaves, cut into bite sized pieces; 1 tablespoon pomegranate kernels; A few sprigs of fresh parsley; 1/2 cup corn kernels for salsa; 1 tablespoon olive oil for salsa; 1 medium onion chopped for salsa; 1 medium green capsicum chopped for salsa; 1 medium red capsicum chopped for salsa; 1 medium yellow capsicum chopped for salsa; 50 gm cottage cheese, cut into small pieces for salsa; Few black pepper corns crushed for salsa; 1 tablespoon chopped fresh coriander for salsa; Salt to taste for salsa; 1 tablespoon lemon juice for salsa; 1/4teaspoon oregano (optional)

ABOUT Mini Tostadas RECIPE

A party treat for Christmas, quick and easy tostadas, using my secret ingredient of using all three capsicums together, made this, must try this party starter.

Ingredients Serving: 10

10 readymade corn tostadas
A few iceberg lettuce leaves, cut into bite sized pieces
1 tablespoon pomegranate kernels
A few sprigs of fresh parsley
1/2 cup corn kernels for salsa
1 tablespoon olive oil for salsa
1 medium onion chopped for salsa
1 medium green capsicum chopped for salsa
1 medium red capsicum chopped for salsa
1 medium yellow capsicum chopped for salsa
50 gm cottage cheese, cut into small pieces for salsa
Few black pepper corns crushed for salsa
1 tablespoon chopped fresh coriander for salsa
Salt to taste for salsa
1 tablespoon lemon juice for salsa
1/4teaspoon oregano (optional)

Instructions

For the salsa, roast the corn in a non stick pan over high heat
Add the olive oil and onion, sauteed till translucent
Remove from heat and transfer to a bowl, set aside to cool
Place the capsicums and cottage cheese in a separate bowl
Add the crushed peppercorns,chopped coriander,salt and lemon juice,mix well
Add the waited corn and onions,adjust salt and toss to mix
To assemble,place the lettuce leaf on a plate and place a piece of lettuce leaf on each...spoon some salsa on each tostada
Garnish with pomegranate kernels and parsley sprigs
Serve immediately

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