Ingredients
Produce
- ½ cup Cherry Tomatoes
- ¼ cup Greens of your choice (microgreens, mixed greens)
Bakery
- 1 Slice Sourdough Bread
Dairy
- ½ cup Cottage Cheese
Condiments & Oils
- 1 Tablespoon Olive Oil
- 1 Tablespoon Balsamic Vinegar Glaze
- Salt & Pepper, to taste
Instructions
- Preheat the Pan: Heat your cast iron pan or preferred pan to medium-high heat to prepare for grilling the bread.
- Prepare Tomatoes: Rinse cherry tomatoes under cold water, pat dry, and cut them in half to create small, bite-sized pieces.
- Toast the Bread: Lightly brush both sides of the sourdough slice with olive oil. Place the bread on the preheated pan and cook for 1-2 minutes per side until lightly browned and toasted.
- Assemble the Toast: Place the grilled bread on a serving plate. Add a light layer of your chosen greens over the toast, then spread the cottage cheese evenly on top.
- Add Tomatoes and Season: Evenly distribute the halved cherry tomatoes on the cottage cheese, then season with salt and pepper to taste. Drizzle balsamic glaze over the top and serve immediately.
Notes
- Vegan/Dairy-Free: Substitute plant-based cottage cheese alternatives for a vegan version.
- Gluten-Free: Use gluten-free bread if needed to accommodate dietary restrictions.
- Ricotta Twist: Use homemade ricotta in place of cottage cheese for a different flavor profile.
- Avocado Variation: Add sliced ripe avocado for extra creaminess.
- Try Other Toppings: Experiment with fruits like pineapple or berries instead of tomatoes, paired with cinnamon, mint, and honey for a sweet twist.
- Egg Addition: Add cooked eggs such as scrambled, fried, or pickled quail eggs for extra protein.
- Fresh Herbs: Enhance flavor with fresh herbs like basil, thyme, oregano, or mint.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
