I think the best way to spend a summer weekend is grilling out on our deck with a nice glass of wine (or two). The weather may prevent me from lounging on the beach, cocktail in hand, waves crashing in the background and room service on repeat, but it will never get in the way of this girl and her grill… and her wine for that matter.
These open faced tacos are crispy, crunchy perfection and layered with fabulous flavors. So let’s chat about those layers…
Corn tortillas. Perfectly toasted, salty and crisp, this is how the tostada party gets started.
Black beans and rice. A step up from the classic, these rice and beans are jazzed up with zesty lime and herbaceous cilantro.
Atlantic salmon marinated in mojo. Citrusy, garlicky, luscious, tender, omega 3 packed salmon with hints of smoky char from the grill. This mojo grilled salmon is loaded with flavor and has become my preferred way to eat my favorite fish.
Salsa. But not just any plain ‘ole salsa, grilled corn and tomato salsa. This salsa is fresh, summery and packed with buttery kernels of corn and juicy, plump tomatoes.
More mojo sauce. Mo’ mojo, less problems.
Queso Fresco. Heaping crumbles of this creamy, soft, mild cheese top these tostadas off like a dream.
I decided to serve the tostadas “platter style”, this way your guests can help themselves and load up on the toppings according to their preference. Besides, a beautiful, large serving plate of food is not only tres chic, it’s also what I like to call easy elegance. Arrange the food on the platter, set it out, mingle with your guests and allow everyone to eat at their own speed.
Easy. Elegant. Done.
Pair it with a bottle of crisp and refreshing Sauvignon Blanc for a delicious meal.
For more grilling inspiration, check out this grilled Chilean chicken and pebre sauce.