Tomato crostini topped with cottage cheese

Tomato crostini topped with cottage cheese recipe

137 ratings

See method

  • Serves 4
  • 30 mins to prepare
  • 265 calories / serving

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

  1. 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.
  2. 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.
  3. 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.

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