Last month, our friend and photographer, Dawn Heumann spent the morning with Two Belly Acres farmer and chef, Natalie Goble to capture the simple summertime beauty of building tostadas, an upcoming menu item for Handline Restaurant, soon to open this summer. Get inspired with the visuals and then get cooking! With the warm weather we’ve been having here in Sonoma County, it’s not too early in the year for this kind of fare.
Heat your oven to 275 degrees and put the fresh tortillas directly on the rack. They should be nice and crispy within an hour, flip them once during the baking process. Presoak your beans the night before you plan to make tostadas. Check out the Local Food Matters blog for PL’s Chef Joe Zobel’s awesome bean recipe! This is a meal to prepare for the family, building your tostadas can be a great way to engage the kids in the dinner making process! They are a great option for vegetarians but could easily be augmented to include your favorite grilled meat.
For the slaw, slice the cabbage into thin ribbons about quarter inch thick, you want it to maintain some crunch. Dress with a squeeze of lime juice and salt. Grate the cheese, using as much or as little as you like for your tostadas. The fun thing about this meal is that everybody can build their own tostada just the way they like it. When the tostadas are done baking, cover with a layer of beans topped with cheese and return them to the oven on a baking sheet until the cheese melts. The melted cheese helps to keep the beans on the tostada as you eat. Then follow with, in whichever order you like, slaw, sour cream, sliced avocado and salsa. Provecho!