SERVINGS: 4 • COOK TIME: 20 MINUTES (10 MINS ACTIVE TIME)
- 4 Blueberry & Maple tortillas
- 1 cup ricotta cheese
- 6 ounces fresh blueberries (1 cup)
- ½ cup hulled and sliced strawberries
Preheat the oven to 350°F. Line a sheet pan with parchment or foil. Arrange the tortillas on the prepared pan and lightly spray with the canola oil on each side. Transfer the pan to the oven and bake until the tortillas are crispy, 15 minutes. Let cool slightly.
Spread each tostada with 2 tablespoons of ricotta. Top with the berries, drizzle with honey, and dig in.