There’s a nice little recipe for tostaditas in Eric Treuille and Victoria Blashford-Snell’s book, Canapés.
These are very quick and easy to make and make an attractive and tasty party snack.
For the tostaditas
- 3 15cm (6 inch) flour tortillas
- ½ tbsp sunflower oil
- ¼ tsp salt
Preheat the oven to 200°C (400°F, Gas Mark 6). Brush the tortillas on one side with the oil. Cut each tortilla into 8 equal wedges using kitchen scissors or a serrated knife. Arrange oil side up in a single layer on an oiled baking sheet. Sprinkle with salt. Bake until crisp, 5-7 minutes. Cool on a wire rack.
(These can be made a few days ahead of time and stored in an airtight container at room temperature.)
For the salsa
Next, in the book, they use a roast corn salsa as a topping for the tostaditas. I didn’t have any corn handy so I made a tomato-based salsa topping instead.
Simply dice some tomatoes, finely chop a red onion (or a couple of spring onions), and add a bunch of chopped coriander. Mix together in a bowl and season with the juice of a couple of limes and salt and pepper.
The salsa takes about five minutes to make.
Put a spoonful of salsa on to each tostadita.
Cook’s Note: Don’t put the salsa on to the tostaditas too soon as the tostaditas will go soggy. These party snacks need to be served soon after they’ve been assembled.
Canapés (2014 Edition) by Eric Treuille and Victoria Blashford-Snell
Paperback, 224 pages
2017, Dorling Kindersley