Mexican taco appetizer is usually a small tortilla stuffed with meat and vegetables, but why not Imagine and not cook completely vegetable tacos? Of course at such an appetizer will have little in common with hearty Mexican tacos, except resemblance, but it’s a great way to serve salad for food hands, for example, at a buffet table or at a picnic. Of them a great light vegetable snack or a side dish for a meat dish. For cooking snacks take ripe non-hybrid varieties of tomatoes, as they will be the main ingredient and should be fragrant and with a pronounced taste. Mix them with greens, season and lay out on lettuce, sprinkle with tart blue cheese. On a platter around lay tacos that balance lightness and juiciness овощей, сделав их более сытными. 
Time: 40 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Tacos
- 1 head of romano lettuce, only inner leaves
- 250 gr different tomatoes non-hybrid varieties
- 1 tbsp. l olive oil of the highest quality
- 2 tsp balsamic vinegar, the highest quality
- 1/4 Art. thinly sliced basil leaves
- 1.5 tbsp. young greens arugula, beets, cilantro and cale (in potted with earth)
- 0.5 tbsp. daikon sprouts
- 0.5 tbsp. crumbled gorgonzola cheese
- Crostini with rosemary, for serving, see recipe below
Crostini with rosemary
- 6 slices (1 cm thick) leaven or dense bread french bread
- 6 tbsp. l olive oil
- 2 tbsp. l chopped garlic
- 1 tsp dried basil
- 1 tsp dried parsley
- 0.5 tsp chopped rosemary
- 0.5 tsp salt
- 0.5 tsp crushed black pepper
Recipes with similar ingredients: romaine lettuce, tomatoes, arugula, cheese gorgonzola, balsamic vinegar, rosemary, basil, croutons
Recipe preparation:
- Cut the tomatoes into 1.5 cm cubes, put in a bowl and add olive oil, balsamic vinegar, 0.5 tsp. salt, 1 tsp black pepper and basil. Mix everything carefully. At add salt or pepper as needed.
- Put thick inner leaves on a serving platter. lettuce, like a shell for tacos. Fill each sheet with 1/4 tbsp. microgreens, a little over half a glass of tomatoes and a small the number of daikon sprouts. Sprinkle gorgonzola, salt and crushed black pepper. Decorate the dish with croutons with rosemary. Serve immediately.
- Crostini croutons with rosemary. Preheat grill to intense heat. In a small bowl, combine olive oil, garlic, basil, parsley, rosemary, salt and pepper. Cover and leave on 10 – 15 minutes at room temperature. Cut the slices of bread into diagonals. Lubricate one side of the bread triangles prepared oil and place them on the oil grill side up. Fry for 2 – 3 minutes, then turn over and fry another 1 – 2 minutes before the marks on the grill. Shift dice on a board and cut into a diced knife with a serrated knife 1.5 cm. Serve hot. Culinary advice: croutons can cook in advance and preheat in the oven with the grill function in for 45 sec. – 1 minute.
