This tostada is great for those nights when you just don’t feel like cooking but still want something balanced and fresh. This is not a traditional preparation of the tostada (which is often seen in Mexican cuisine), but an adaptation using more Mediterranean-style ingredients which makes for an easy weeknight meal.
Find this recipe, with a few other variations in my cookbook The Forest Feast Road Trip.
No-cook mediterranean tostadas
makes 4 tostadas (*divide the ingredients below among the 4 pita breads)
4 pita breads (whole wheat or regular, left whole)
1 c hummus
1/2 c babaganoush
1 tomato, diced
1 small cucumber, diced (peel on)
2 green onions (chopped)
1/4 c crumbled Feta cheese
1/4 c garbanzo beans (from a can)
lemon wedges (for serving)
Using the hummus as the base, layer all other ingredients in the order above onto the pitas. Slice in half, if you wish, or enjoy the whole thing hand-held.
*I prefer my pita soft, but if you'd like to stick with the typical tostada crunchiness, bake your pitas at 375F for 10 minutes before adding the toppings.
Enjoy!
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xx
Erin