American Hot Honey Cottage Cheese Tostada Bites

Instructions

1. 1

   If your cottage cheese pools liquid in the tub, tip it into a fine sieve set over a bowl and let it drain for 5 minutes; tilt the sieve and press once gently with a spoon. Stir the drained cottage cheese, lime zest, a pinch of fine salt, and a few grinds of black pepper in a bowl. Cover and chill while you set out the rest.

2. 2

   Just before serving, line up the 12 mini corn tostadas across four plates (three per plate). Check that they're crisp — if they've softened in the bag, refresh in a 180 °C oven for 2 minutes, then cool fully.

3. 3

   Spoon about 50g of the cottage cheese mixture onto each tostada and mound it up gently with the back of the spoon instead of spreading flat; that keeps the bottom of the shell from soaking through.