Best Tostadas With Goat Cheese And Salsa Recipes

Tostadas With Goat Cheese and Salsa image

Provided by SarahBeth

Categories Summer

Time 20m

Yield 16 wedges, 6-8 serving(s)

Number Of Ingredients 7

4 (8 inch) flour tortillas
1 cup salsa (prepared salsa such as Pace thick and chunky)
1 tablespoon fresh cilantro (chopped)
1/2 cup goat cheese (crumbled)
2 tablespoons chopped chives
1 tablespoon olive oil, for baking sheets
jalapeno, sliced (optional)

Steps:

Preheat oven to 400 degrees F.
Lightly oil 2 baking sheets with olive oil. Arrange tortillas on the baking sheets.
Spread salsa on the tortillas and sprinkle with cilantro. Top with goat cheese and chives.
Bake for 8-10 minutes, or until the edges are golden. Cut each tostada into 4 wedges and serve hot as an appetizer.
If you like it hot, add a few jalapeno slices to each wedge.

Chicken, Black Bean and Goat Cheese Toastadas image

Yield Serves 6

Number Of Ingredients 25

For beans
2 tablespoons olive oil
1 red onion, chopped
2 large jalapeño chilies, seeded but not deveined, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 16-ounce cans black beans, rinsed, drained
2 tablespoons fresh lime juice
For chicken
2 tablespoons olive oil
1 1/2 pounds boneless chicken breasts, skinned, cut into 3/4-inch pieces
1 1/2 teaspoon chili powder
3/4 teaspoon ground cumin
For salad
4 cups sliced romaine lettuce
1 medium head radicchio, sliced
1/2 cup fresh cilantro leaves
Vegetable oil
6 corn tortillas
1/4 cup olive oil
1 tablespoon fresh lime juice
2 tablespoons (about) water
1/2 pound goat cheese, crumbled
Avocado Salsa
6 fresh cilantro springs

Steps:

Make beans:
Heat olive oil in heavy medium saucepan over medium-low heat. Add onion and chilies; cook until onion is translucent, stirring occasionally, about 8 minutes. Add chili powder and cumin; stir 30 seconds. Add beans and lime juice. Cook until heat through, stirring and mashing beans slightly with spoon, about 4 minutes. (Can be prepared 1 day ahead. Cover and chill.)
Make chicken:
Heat oil in heavy large skillet over high heat. Add chicken and sprinkle with salt and pepper. Stir until almost cooked through, about 3 minutes. Add chili powder and cumin and stir until cooked through, about 30 seconds. Remove from heat.
Make Salad:
Combine first 3 ingredients in large bowl.
Add oil to depth of 1/4 inch to heavy medium skillet. Heat over medium-high heat until just beginning to smoke. Add tortilla and cook until crisp, abut 30 seconds per side. Drain on paper towels. Repeat with remaining tortillas.
Add 1/4 cup olive oil to salad; toss Season with salt and pepper. Add 1 tablespoon lime juice; toss. Rewarm beans over medium-low heat, stirring and thinning slightly with water. Place 1 tortilla on each plate. Spread with beans. Sprinkle with cheese. Top with salad, then chicken, salsa and cilantro.

Salsa-Baked Goat Cheese image

Provided by Rick Bayless

Yield Serves 4 to 6 as a nibble with tortilla chips, pita triangles, crackers or crispy toasts

Number Of Ingredients 5

1/4 cup pine nuts or coarsely chopped walnuts or pecans
1 4-ounce log goat cheese (there are flavored goat cheeses available, some of which can be good with the salsa, but think about the flavor combination before making your purchase)
1 3-ounce package cream cheese, softened
1 cup Roasted Jalapeño-Tomato Salsa
A tablespoon or so chopped fresh cilantro, for garnish

Steps:

1. Heat the oven to 350 degrees. Spread out the nuts on a baking sheet and toast them in the oven until lightly browned and very fragrant, 7 or 8 minutes (the pine nuts will brown quicker than either of the others). Remove and slide them off into a medium-size bowl.
2. Add the cheeses to the bowl and combine thoroughly with the nuts. Scoop it in the center of a baking dish (I like to use a decorative 9-inch pie pan) and form it into a 5-inch-diameter disk. Spoon the salsa over and around the cheese. Place the dish in the oven and bake until heated through, 10 to 15 minutes. Sprinkle on the cilantro and set it out for your guests to enjoy as a dip or a spread.