Shindig 411

Making drool-worthy party appetizers is a snap with this easy recipe,

compliments of Elizabeth W. Gift Baskets

I’ve raved on about the versatility and yum factor of Picadillo before… and here I go again. This Cuban classic, which combines ground beef with raisins and olives in a thick, spicy tomato sauce, can be used to make a variety of dishes. Keep a container of it in your freezer and you’ll always be ready for a party! Picadillo can be stuffed into taco shells, rolled into burritos, spooned over pasta, rice or polenta, or used as a filling for empanadas.

To simplify things I’ve made the instructions below for just one tostada, but you’ll need to make more… even if it’s just for a party of one!

Click here for my recipe for Picadillo

PICADILLO TOSTADAS

Preheat oven to 375 degrees. To make one tostada, place a large flour tortilla on a nonstick baking sheet. Spread about 1/3 cup of cooled Picadillo on top. Sprinkle with shredded Monterey Jack or sharp cheddar cheese. Bake on the lower rack of the oven for 5 to 7 minutes, or until the cheese is melted and the tortilla is beginning to brown around the edges. Transfer tostada to a cutting board and sprinkle with chopped lettuce and thinly sliced scallions. Slice into small wedges and serve immediately.

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