Recipe
Spinach Pepper Tostadas
Really fun and delicious low carb + gluten free Spinach Pepper Tostadas!! You’ll love how simple these are to make and how fun they are to eat! They’re a perfect party appetizer!!
Prep: 10 minCook: 15 minTotal: 25 min
Servings: 12 1x
Ingredients
- 1 (10 oz.) package frozen chopped spinach, defrosted and liquid squeezed out
- 1 large egg
- 1 cup shredded Parmesan cheese
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- 2 tablespoons olive oil for sautéing (or favorite cooking oil)
- 2 red bell peppers, sliced thin
- 1 teaspoon agave nectar (honey or maple syrup works too)
- 36 mini mozzarella pearls
- 3 tablespoons balsamic reduction for drizzling
- 1 tablespoon chopped bails or fresh herbs
Instructions
- Preheat oven to 425 degrees.
- Combine squeezed spinach, egg, parm, garlic powder, salt and pepper (not bell pepper) in a large bowl.
- Form small, thin circles on a lined baking sheet.
- Bake for 15 minutes.
- Sauté the sliced bell peppers in olive oil on low to medium heat, adjusting it as necessary.
- Cook the peppers down until they are no longer firm and are browned, about 10-15 minutes.
- Stir in agave nectar towards the end.
- Transfer the spinach tostadas to a serving dish.
- Top each tostada with a sautéed pepper, 2-3 mini mozzarella pearls, a drizzle of balsamic reduction, and some chopped basil.
Find it online: https://thetoastedpinenut.com/spinach-pepper-tostadas/