RCI-SN.003.0126.001
Greek Tostada
Greek Tostada from the Public Domain Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource Cook Time: About 25 minutes Serves: 4
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Preheat your oven to 400°F (200°C). Brush medium-sized flour or corn tortillas lightly with olive oil on both sides and arrange them in a single layer on a baking sheet.
3 minutes
2
Bake the tortillas in the preheated oven until golden and crisp, flipping once halfway through. Remove and set aside to cool slightly.
10 minutes
3
While the tortillas bake, prepare the bean spread by mashing white beans or chickpeas in a bowl with olive oil, lemon juice, salt, pepper, and paprika until smooth and spreadable.
5 minutes
4
Dice the cucumber and tomato into small, uniform pieces and place them in a bowl. Season lightly with salt, pepper, and a small drizzle of olive oil, then toss to combine.
5 minutes
5
Spread a generous layer of the seasoned bean mixture evenly over each crisp tostada base, leaving a small border around the edges.
2 minutes
6
Top each tostada with the diced cucumber and tomato mixture, distributing it evenly across all tostadas.
2 minutes
7
Crumble feta cheese generously over the top of each tostada, then finish with a drizzle of olive oil, a squeeze of fresh lemon juice, and a light dusting of paprika.
2 minutes
8
Serve the Greek tostadas immediately while the base is still crisp, arranging them on a platter for sharing as a small plate or snack.