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Tomato crostini topped with cottage cheese recipe

146 ratings

A healthy starter that works well served with a selection of antipasti, this easy recipe makes the most of juicy, summer tomatoes laid on a creamy bed of cottage cheese and crispy crostinis. See method

Serves 4
30 mins to prepare
265 calories / serving
Healthy

Ingredients

4-6 very ripe tomatoes
2tbsp extra virgin olive oil
salt
pepper
1 garlic clove, crushed
3 sprigs thyme leaves
8 slices sourdough or ciabatta
150g plain cottage cheese, low-fat or normal
2tbsp extra virgin olive oil
squeeze of lemon juice + zest
handful basil leaves

Each serving contains

Energy
1110kj
265kcal 13%
Fat
15g 21%
Saturates
3g 14%
Sugars
6g 6%
Salt
1.1g 19%

of the reference intake
Carbohydrate 25.6g Protein 9.7g Fibre 2.8g

Method

Prepare the tomatoes first. Peel the tomatoes by making a cross-cut at the base of each one and place in a bowl. Cover with boiling water and leave for one minute. Remove the tomatoes from the water and slip the skins off. Finely chop the flesh and place in a bowl.
Add the oil, a generous amount of seasoning, garlic and thyme and leave to macerate for at least 15 minutes or as long as you can – the salt will draw out the juices and mingle with the oil and make a really delicious dressing.
Griddle the bread on a griddle or toast until golden and crisp. Place the cottage cheese in a bowl and whisk in the oil and seasoning. Squeeze in a little lemon juice and add a little zest to lift the flavours and set aside. Spoon the tomatoes generously onto the toast and scatter with torn up basil leaves. Spoon the cottage cheese on top and serve with napkins.

See more Cottage cheese recipes