Cottage Cheese & Tomato Toast

Ingredients · 2 servings

• 4 sliceSourdough, sliced
• 240 gCottage cheese, drained if watery
• 220 gCherry tomato, halved
• 2 tspOlive oil
• 4 gBasil, torn
• 2 pinchSalt
• ¼ tspBlack pepper, freshly ground

Equipment

blender, toaster, measuring spoon, knife, cutting board, bowl, spoon, spatula, tongs, plate

Instructions

1. 1
   Mise en place

   Gather sourdough, cottage cheese, cherry tomato, olive oil, basil, salt, and black pepper, plus a blender, knife, bowl, spoon, and toaster. · 5 min

   What to look for: All ingredients and tools are ready on the counter.

2. 2
   Whip cheese

   Blend cottage cheese with 1 pinch salt and some black pepper until smooth, scraping once so the spread looks thick, glossy, and spoonable. · 2 min

   What to look for: The cottage cheese is creamy with only tiny curds visible.

3. 3
   Season tomato

   Halve cherry tomatoes and toss them with olive oil, basil, remaining salt, and black pepper until the juices lightly coat the bowl. · 3 min

   What to look for: The tomatoes look glossy and the basil is evenly scattered.

4. 4
   Toast sourdough

   Toast sourdough until crisp at the edges and lightly chewy in the center, then set the slices on plates while still warm. · 4 min

   What to look for: The bread is golden with firm edges and a lightly browned surface.

5. 5
   Assemble toast

   Spread whipped cottage cheese over each warm slice, spoon tomato and basil mixture on top, and drizzle any bowl juices evenly. · 2 min

   What to look for: Each toast has a thick white layer and a bright tomato topping.

6. 6
   Serve immediately

   Serve immediately while the toast is crisp and the tomatoes are juicy, letting the creamy cheese soften slightly into the bread. · 1 min

   What to look for: The toast is fresh, glossy, and ready to eat.