Fruity Tostada Recipes

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FRUITY TOSTADA



Fruity Tostada image

This nice fruit Tostada makes a good breakfast. Can change the fruit to fit what is currently in season.

Provided by Debbwl

Categories     Breakfast

Time 23m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 tablespoons water
2 teaspoons vanilla extract
4 (7 inch) whole wheat tortillas
1 cup part-skim ricotta cheese
1/3 cup nonfat vanilla yogurt
2 tablespoons lemon juice
1 1/2 tablespoons sugar
2 teaspoons lemon peel, grated
1 orange, peeled and cut into bite size pieces
1 -2 tablespoon of fresh mint or 1 -2 tablespoon basil, chopped
1 banana, sliced into 1/4-inch rounds
1/2 pint fresh strawberries, small quartered
4 mint sprigs or 4 basil sprigs, garnish

Steps:

  • Pre-heat oven to 400 degrees.
  • Combine water and 1 teaspoon vanilla.
  • Lightly coat both sides of tortillas with spray. Brush each side with water mixture.
  • Place on wire rack on baking sheet. Bake at 400 degrees for 6 to 8 minutes or till lightly browned.
  • Combine ricotta, yogurt, 1tablespoon lemon juice, sugar, lemon peel and 1 teaspoon vanilla in a small bowl.
  • Spread equal amounts on all 4 tortillas leaving about 1/4 inch edge.
  • Place 1 tablespoon lemon juice, orange, mint or basil, banana, and strawberries in a bowl and gently toss to combine. Spoon equal amounts on top of each tostada.
  • Garnish with mint or basil sprigs.

SUMMER FRUIT CROSTATA



Summer Fruit Crostata image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 14

2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, diced
6 tablespoons (3 ounces) ice water
1 pound firm ripe peaches, peeled
1/2 pound firm ripe black plums, unpeeled
1/2 pint fresh blueberries
1 tablespoon plus 1/4 cup all-purpose flour, divided
1 tablespoon plus 1/4 cup granulated sugar, divided
1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, diced

Steps:

  • For the pastry:
  • Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
  • For the pastry (makes 2 crostatas) .
  • For the filling:
  • Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
  • Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
  • Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

BREAKFAST TOSTADAS



Breakfast Tostadas image

Yield 4

Number Of Ingredients 8

1 red bell pepper (chopped)
2 chicken sausage links (diced)
5 eggs
1/2 cup spinach leaves
salt and pepper, to taste
4 Tostada shells
1/2 cup shredded Mexican blend cheese
1/2 cup salsa - optional topping

Steps:

  • Over medium heat, cook peppers and chicken sausage until peppers are cooked through.
  • Add eggs, spinach, salt, and pepper and scramble until eggs are fully cooked.
  • Top tostada shells with eggs and cheddar cheese.
  • Broil for 3-5 minutes or until cheese is fully melted.
  • Top with salsa if desired.

Nutrition Facts : Servingsize 1 serving, Calories 903 kcal, Fat 23 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 2170 mg, Carbohydrate 46 g, Sugar 7 g, Protein 117 mg

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