Mini Tostadas

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Mini Tostadas


Cooking Time

Preparation Time :10 Min

Cook Time : 10 Min

Total Time : 20 Min


Serves : 12
  • 12 ready-made corn tostadas

  • A few iceberg lettuce leaves, cut into bite-sized pieces 1/4th

  • 1 tablespoon pomegranate kernels

  • A few sprigs of fresh parsley 3-4 tablespoons

  • Salsa :- 1/2 cup corn kernels

  • 1 tablespoon olive oil

  • 1 medium onion chopped

  • 1 medium green capsicum chopped

  • 1 medium red capsicum chopped

  • 1 medium yellow capsicum chopped

  • 50gms cottage cheese, cut into small pieces

  • few black peppercorns crushed 2-3

  • 1 tablespoon chopped fresh coriander

  • salt to taste 1/4 teaspoon

  • 1tablespoon lemon juice


  • For the salsa, roast the corn in a non-stock pan over high heat.
  • Add the olive oil and onion, & saute toll 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 sauted 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.