cottage cheese bruschetta toasts

Another perfect lunch (or breakfast, or dinner)

TOTAL TIME: 15 minutes
SERVES: 1

Grocery List + Printable version

Cottage Cheese Bruschetta Toast

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Tools required🍴

Chef’s knife
Serrated bread knife
Cutting board (not my exact one but very similar)
Microplane (or just chop the garlic using a knife)
Toaster

Ingredients:

For the bruschetta

• 1 pint cherry tomatoes

• 2 tbsp diced red onion

• 1 clove garlic

• 1/2 tbsp balsamic vinegar

• 1 tbsp olive oil

• Salt + pepper

For the toast

• 2 slices sourdough

• 1/2 cup cottage cheese

• Basil to finish

Instructions:

1. Make your bruschetta. Quarter tomatoes and add to a bowl. Dice red onion and rinse under cold water to remove the sharpness, then add to tomatoes. Grate in 1 clove garlic and add 1 tbsp balsamic vinegar, 1 tbsp olive oil and salt + pepper. Let sit while your prep your toast, or place in fridge to marinade for up to 3 days.

2. Assemble your toast.Toast sourdough to your liking (I like it quite well done so it can stand up to the wet cheese + bruschetta). Top with cottage cheese and bruschetta. Drizzle with any remaining marinade. Finish with fresh basil.

Notes:

Make ahead: this is great for meal prep and you can easily double or triple the recipe and eat it all week. Bruschetta lasts in the fridge for 3-4 days. Just assemble the toasts fresh.

Substitutions:

Cottage cheese: if you’re not a fan, try high protein greek yogurt, ricotta or if you want to go fully vegan, do mashed avocado.

Balsamic: you can sub in red or white wine vinegar, just start with 1 tsp instead of 1/2 tbsp and taste, adjust with more if you like.

Basil: swap out for fresh italian parsley, oregano, or skip altogether.

Red onion: feel free to skip.

Anything else? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!