The other day, Logan and I went suit shopping. Because that guy is going to finally graduate and get a grown man’s job. So he needs to look spiffy and the part. While checking out I noticed the gentleman at the register had a little stone/sticker on his name tag that said “40 years.” I asked him if that meant he had been working for the store for that many years… praying that I wasn’t seriously insulting him and that it wasn’t the store that had been around for 40 years and not him.
Thankfully, he replied “it should say 42 plus.”
Can you imagine? Committing to work at one place the majority of your working life? I mean I have a hard time committing to what doughnut to pick little alone what I would/will do with 40+ years of my life.
But this guy – he can commit.
I told him he was making the rest of us look bad too. He laughed. But seriously good for him.
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Now personally, I can commit to these tostadas all day and night and maybe for 40+years too. They were just a throw together that turned out soooo right. They’re flavor packed, easy to make and just as scrumptious a leftover. I love making the zukes and corn on the grill but come winter, let’s just plop those babies in the oven and make it roasted instead. Because either way, these tostadas are going to be your new best friend.
Watch those Tortillas: Making your own tostadas is super simple. Your number one rule: keep your eye on the prize. Since we are talking about a thin little tortilla and a broiler, there is no time table on these guys as they can go from happy little tortillas to burnt discs lickity-split. So once they are in the oven, all eyes are on them.
Your Corn will Pop: The first time I grilled corn on the cob without the husk on, I found out they make a popping sound like the grill is making itself a little popcorn. Don’t worry, it’s not stealing your corn. But as a heads up it sure will sound like popcorn is happening under that hood.
I have to say fall is my favorite season. I love the cooler weather and being wrapped in warmer clothes, but not bundled like a human marshmallow. I love pumpkin everything, and the air just feels comforting. But I’m sad to see corn on the cob go. Did you think I was going to say summer? Nooo, I’m going to miss the seasonal foods. Because my life is just one big food obsession. So as long as theirs corn on the cob at the Farmer’s Market you can bet I’ll be there filling up my bag, and these tostadas won’t be far behind.
**Oh hey! If you make any of Noming’s recipes, be sure to snap a photo and share them on twitter or instagram with #nomingthrulife so that the rest of us Nom’ers can see them too! I mean you would only make my day and all if you did!**
Yield: 4-5 servings
- For the tostadas:
- 8-10 corn tortillas or tostadas*
- 2 large zucchini
- 3 large ears of corn, husked
- grape seed oil, for brushing
- season salt
- For the hummus:
- 1 1/4 cups cooked chickpeas, skins removed
- 4 ounces (jarred) roasted red pepper
- 2 tablespoons tahini
- 2 tablespoons cup grape seed oil
- 2 tablespoons water
- 2 garlic cloves, pressed
- 1/2 medium medium/large lemon juiced
- 1/2 – 1 teaspoon salt
- 1/2 teaspoon cayenne powder
- Preheat grill to 400 degrees.
- Place all hummus ingredients in a blender or food processor and blend until smooth. Set aside.
- Remove the tops and bottoms of the zucchinis. Cutting lengthwise cut the zucchini in half and then each half into thirds, equaling 6 slices per zucchini. Brush cut zucchini and husked ears of corn with grape seed oil. Then sprinkle zucchini lightly with season salt.
- Place zucchini and ears of corn on preheated grill. Reduce heat to 350 degrees. Grill zucchini and corn in five minute increments, flipping each time to a new side until all sides have been grilled and zucchini are cooked through. Corn should be slightly charred all the way around and zucchini should have nice grill marks and be slightly translucent.
- Once cool enough to touch or using a towel/fork to hold, carefully remove corn kernels from the cob and cut zucchini into bite sized pieces. To enjoy spread a large dollop of hummus across tostada, and add desired amount of zucchini and corn on top. Devour immediately.
*To make your own tostadas turn your broiler on high and place tortillas in a single layer on a baking sheet. Place baking sheet on the middle rack of your oven, keeping a careful eye on the tortillas at all times. They will begin to warp slightly. Once they have started to brown in spots, flip the tortillas over and repeat on the other side. They should only take a few minutes per side. If working in batches place tortillas in a single layer on the counter (on parchment paper if necessary) to let cool. They will continue to crunch up once cooled. Tostadas can be made ahead of time and stored in an airtight container until ready to use.