Let me start off by saying, I have never liked cottage cheese. In fact, I would go as far as to say I hated it. The lumpy texture, bland appearance, an unflattering name kept me far, far away for years. Until today.
Please believe me when I say whipped cottage cheese is everything. It’s creamy, airy, spreadable goodness. On toasted sourdough topped with savory roasted cherry tomatoes, fresh basil and finished with a drizzle of extra virgin olive oil.
This is the kind of toast that will make you feel like you are eating at a fancy cafe, minus the big price tag.
Sourdough Toast with Whipped Cottage Cheese + Roasted Tomatoes
Deep flavoured roasted tomatoes over an airy, creamy cheese spread on top of perfectly toasted sourdough bread.
Servings 2
Ingredients
- 2 slices sourdough
- 1 tbsp olive oil divided
- 1 cup cherry tomatoes sliced in half
- 1 cup cottage cheese 2%
- pinch of salt
- fresh cracked pepper
- pinch of chili flakes optional
- 2 tbsp fresh basil finley chopped, optional
Instructions
- Preheat oven to 425° and line a large baking sheet with parchment paper. Slice tomatoes and arrange on the baking sheet with a drizzle of ½ tablespoon olive oil and a pinch of salt to coat. Place in oven and cook for 30min, or until tomatoes are blistered, shrunken but still juicy.
- While tomatoes cook, prepare the cottage cheese. Add cottage cheese to a food processor and puree until a creamy, smooth spread forms. Season with a pinch of salt and pepper to taste and set aside in the fridge.
- Remove tomatoes from the oven and let cool while toast is prepared. Place bread in toaster or oven and cook until golden brown.
- To assemble the toast, spread ½ of the cottage cheese mixture on top of each toast and top with the roasted tomatoes, fresh basil if using and drizzle with the remaining olive oil.
- Season with salt and pepper to taste.
