Tomato crostini topped with cottage cheese recipe
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
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 265.0kcal
- Fat
- 15g
- Saturates
- 3g
- Salt
- 1.1g
- Sugars
- 6g
of the Reference intake
Carbohydrate 25.6gProtein 9.7gFibre 2.8g
Method
- Prepare thetomatoesfirst. 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,garlicandthymeand 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 littlelemonjuice and add a little zest to lift the flavours and set aside. Spoon the tomatoes generously onto the toast and scatter with torn upbasilleaves. Spoon the cottage cheese on top and serve with napkins.
- See more Cottage cheese recipes
