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Whipped cottage cheese bruschetta recipe

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The perfect high-protein breakfast, mid-morning snack or a pre-dinner starter, this bruschetta recipe combines classic flavours with the ultimate protein ingredient. If you're looking for new cottage cheese recipes, this is your new go-to! See method

Makes 8
Takes 15 mins
85 calories / serving
Healthy
Vegetarian

Ingredients

200g cherry tomatoes, halved
300g cottage cheese
½ lemon, zest and juice
30g pack fresh basil
20g pumpkin seeds
5g pecorino
½ tbsp extra-virgin olive oil
8 rye crispbreads

High in protein, which supports the maintenance of normal bones

Each serving contains

Energy
360kj
85kcal 4%
Fat
3g 4%
Saturates
2g 8%
Sugars
3g 3%
Salt
0.3g 5%

of the reference intake
Carbohydrate 8.3g Protein 5.2g Fibre 2g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Place the tomatoes on a baking tray and roast for 7 mins until just blistering; set aside.
Tip the cottage cheese into a food processor and blitz until silky smooth. Transfer to a bowl and grate in the lemon zest. Add 25g basil, 15g pumpkin seeds and the pecorino to the food processor with the lemon juice and olive oil. Pulse until combined, loosen with 1½-2 tbsp water to a pourable consistency, then transfer to a sterilised* jar.
Spread the whipped cottage cheese on to the rye crispbreads. Divide the pesto between them, using the back of your spoon to smear it into the cottage cheese. Add the roasted tomatoes on top and garnish with the remaining 5g pumpkin seeds and 5g basil leaves.

*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

Tip: The pumpkin-seed pesto will keep in the fridge for up to 3 days. Drizzle a little more olive oil over the top to preserve, then toss through cooked pasta.

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