Baked Mini Tostada with fresh tomato salsa



 HI
For the day 2 it is baked fresh tomato salsa Tostada . I made them in a mini form so that it is easy to take a bite. These crunchy munchy bites are quite addictive.
INGREDIENTS
FOR THE BASE
Maize flour
2/3 cup
All purpose flour
1/3 cup
Salt
A pinch
Olive oil
1 tbsp
Water
 For kneading

FOR TOSTADA
Mini cornmeal Base
24
3/4 cup
Mexican Seasoning
 As required
Mozarella cheese
 Few tbsp
 
PREPARATION
For the base
Mix all the ingredients for the base using just enough water to make a soft pliable dough. Let it rest for 15 minutes
Now roll it into a thin circle and cut out small mini bases.
Preheat the oven to200C
Transfer these to a greased baking sheet
Apply olive oil on this and bake it for 5 minutes
Flip over to bake the other side for 5 more minutes or until it just starts to slight brown
Remove and cool on a wire rack
When completely cool, transfer this to an air tight box and use when needed
TO MAKE THE TOMATO TOSTADA
Place the prepared tostada on a baking sheet
Spoon 1 tbsp fresh tomato salsa on each
Sprinkle little Mexican seasoning on this
Top it with mozzarella cheese
Bake these till the cheese melts

Serve warm


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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