January 14, 2021
I’m all about compromise. And about making your favorite traditional comfort foods with real ingredients. This entire recipe is both gluten and dairy-free! I used cassava flour Siete tortillas, but you can use your favorite! I love to serve this as an appetizer if I’m hosting a dinner party, or eat a couple myself for a quick, throw-it-together dinner.
The best part of this recipe is that the cream sauce is super versatile, perfect for spreading on this tostada or even serving as a dip for your Siete Chips (try it with the Lime flavor)!Author:
Siete Family Foods
3 Siete Cassava Tortillas (or your favorite)
1 + 1/2 ripe avocados 1 whole avocado + 1/2 of a second
juice of one lemon
1/2 cup fresh basil leaves
3 cloves garlic, or 1 tsp garlic powder
1 tbsp olive oil
1 tsp salt and more to taste
1/2 tsp pepper and more to taste & garnish
1/2 tsp red chili flakes or more if you like it spicy
1/4 cup water to thin sauce
To make this recipe, you first have to cook your tortillas on a greased hot pan or griddle so that they become nice and crisp to work as our tostada base.
As for the Avocado Cream sauce, it can be made in a blender (talk about a quick recipe)! All you have to do is throw all of the ingredients into your food processor or blender, and blend until completely smooth and creamy. I don’t blame you if you end up eating this sauce straight up with a spoon. Not from personal experience or anything...
I roasted the tomatoes in the oven with a bit of olive oil, salt, pepper, and chili flakes, but you can also blister them in a pan with a bit of olive oil! They add a gorgeous color and sweetness to the pizzette, and along with peppery arugula, create the perfect balance of flavors in this recipe!
To assemble, top the tortilla with a layer of avocado cream sauce, followed by arugula, tomatoes, and a pinch of flaky sea salt.
Enjoy these tostadas for brunch topped with an egg, as a snack, or serve as an appetizer for your next party!
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