Strawberry Tostada
Recipe and image courtesy of the California Strawberry Commission
2½ cups (625 mL)fresh California strawberries,
stemmed and quartered ½ cup (125mL)chopped celery ½ cup (125mL)chopped cilantro 1 tsp (5mL)minced jalapeño peppers 2 tbsp (30mL)lime juice 3avocados, peeled, seeded and cut into 1/2-inch dice 77-inch flour or corn tortillas 6 tbsp (90mL)crumbled mild feta cheese 1lime, cut into 6 wedges salt chili powder
Directions
Heat oven to 400°F (200°C). In large bowl, mix together strawberries, celery, cilantro, jalapeño peppers and lime juice. Add avocados; fold together gently. Season with salt. Arrange tortillas on oven rack in one layer. Toast about 10 minutes or until crisp and starting to brown. Remove from oven and place one tortilla on each plate. Divide strawberry mixture equally among the six plates and place the mixture in centre of each tortilla. Sprinkle each tostada with chili powder and 1tbsp (15 mL) of feta cheese. Garnish with 1 cilantro sprig and 1 lime wedge.
Makes 6 servings
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