Prep Time 10 mins
Cook Time 45 mins
Rest Time 5 mins
Total Time 1 hr
Cooking Method: ,
Cuisine: ,
Courses: , , ,
Difficulty: Beginner
Cooking Temp: 150  C
Servings: 2
Best Season: Summer
Description

This Cottage Cheese Toast with Cherry Tomato Confit is a deliciously easy and elegant dish perfect for breakfast, brunch, or a light lunch. Creamy whipped cottage cheese is spread over crusty sourdough and topped with slow-roasted cherry tomato confit, garlic, and herbs. It's healthy, flavorful, and perfect for summer produce.

Ingredients
    For the Cherry Tomato Confit
  • 1.5 cup cherry tomatoes (halved)
  • 4 cloves garlic (smashed)
  • 4 tbsp olive oil
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 0.25 tsp salt
  • 0.25 tsp black pepper (freshly cracked)
    • For the Whipped Cottage Cheese
  • 1 cup cottage cheese (full-fat)
  • 1 tsp lemon juice (freshly squeezed)
  • 0.25 tsp salt
  • 0.25 tsp black pepper
    • For the Toast
  • 2 slices sourdough bread (toasted)
  • 0.5 tbsp olive oil (for brushing)
    • Optional Garnishes
  • 1 tsp fresh basil (chopped or torn)
  • 0.5 tsp chili flakes
  • Drizzle of balsamic glaze
Instructions
    Prepare the Cherry Tomato Confit
  1. 1
    Preheat oven to 150°C. In a small baking dish, combine halved cherry tomatoes, smashed garlic, olive oil, rosemary, thyme, salt, and black pepper. Make sure the tomatoes are well-coated and mostly submerged in oil. Roast uncovered for 45 minutes, until tomatoes are wrinkled and soft but not dry.
    2. Make Whipped Cottage Cheese
  2. 2
    While the tomatoes cook, add cottage cheese, lemon juice, salt, and pepper to a blender or food processor. Blend until smooth and creamy—about 30 seconds. Chill in the fridge while waiting for the tomatoes.
    3. Toast the Bread
  3. 3
    Brush sourdough slices lightly with olive oil on both sides. Toast in a skillet over medium heat or in a toaster until golden brown and crisp, about 2–3 minutes per side.
    4. Assemble the Toast
  4. 4
    Spread a generous layer of whipped cottage cheese onto each slice of toast. Spoon over the warm tomato confit, including the softened garlic and infused oil. Top with chopped basil, chili flakes, and a drizzle of balsamic glaze if desired.
    5. Serve
  5. 5
    Let the toast rest for 2–3 minutes to allow the oil to slightly soak in, then serve immediately while warm.
Note

Storage: Store leftover tomato confit in an airtight jar in the fridge for up to 1 week.

Cottage Cheese Tip: Use full-fat cottage cheese for best flavor and creaminess.

Vegan Option: Replace cottage cheese with whipped cashew cream or plant-based ricotta.

Bread Choice: Works great with multigrain or rye bread as well.

Add Protein: Top with a poached egg for a more filling version.

Keywords: This Cottage Cheese Toast with Cherry Tomato Confit is a deliciously easy and elegant dish perfect for breakfast, brunch, or a light lunch. Creamy whipped cottage cheese is spread over crusty sourdough and topped with slow-roasted cherry tomato confit, garlic, and herbs. It's healthy, flavorful, and perfect for summer produce.
Read it online: https://petitepanini.com/recipe/cottage-cheese-toast-with-cherry-tomato-confit-recipe/