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Bruschetta with Cottage Cheese

Course Appetizers, Protein Rich
Cuisine American
Keyword Bruschetta with Cottage Cheese, Ciabatta Bread, extra virgin olive oil, Fresh Thyme, Fresh Thyme Leaves, Garlic Clove, lemon juice, pepper, Prairie Farms Small Batch Cottage Cheese Cups, Ripened Tomatoes, salt, Sourdough, Vine Ripened Tomatoes
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings

Ingredients

  • 4 tomatoes Vine Ripened
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 1/2 tsp salt divided
  • 1 tsp pepper divided
  • 1 garlic clove crushed
  • 3 sprigs Fresh Thyme Leaves plus more for garnish
  • 8 Slices Sourdough or Ciabatta Bread toasted
  • 2 (5 oz) Cups Prairie Farms Small Batch Cottage Cheese Cups
  • 1 tsp lemon juice

Instructions

  • Peel the tomatoes by making a cross cut at the base of each and place in bowl. Pour boiling water over tomatoes to cover and leave for 1 minute. Remove from water and peel skins off. Chop tomatoes and place in medium sized bowl.
  • Add olive oil, 1 tsp salt, ½ tsp pepper, garlic, and fresh thyme to chopped tomatoes. Stir to combine. Leave to macerate for at least 15 minutes.
  • In a small bowl, combine cottage cheese, lemon juice, ½ tsp salt, and ½ tsp pepper.
  • Spoon the cottage cheese on top of toast and top generously with tomato mixture. Garnish with fresh thyme and enjoy immediately.