Ingredients:

  • 2 thick slices Sourdough bread (80g)
  • 1 clove fresh garlic, peeled
  • 0.5 cup full-fat small curd cottage cheese (115g)
  • 100g fresh heirloom or cherry tomatoes
  • 5 leaves fresh basil, chiffonade
  • 1 tsp extra virgin olive oil
  • 0.5 tsp balsamic glaze
  • 0.125 tsp flaky sea salt
  • 0.125 tsp fresh cracked black pepper

Instructions:

  1. Toast the Sourdough. Heat your toaster or skillet until the 80g of bread reaches a deep golden brown.
  2. Infuse the Garlic. Immediately rub the 1 peeled garlic clove over the rough surface of the hot toast until the clove is visibly worn down.
  3. Prep the Produce. Slice the 100g of tomatoes into uniform rounds or halves.
  4. Spread the Base. Layer the 115g (0.5 cup) of cottage cheese evenly over the garlic rubbed toast.
  5. Arrange the Tomatoes. Place the tomatoes on top of the cheese in a single layer. until the white cheese is mostly covered.
  6. Chiffonade the Basil. Stack the 5 basil leaves, roll them tightly, and slice into thin ribbons.
  7. Apply the Liquids. Drizzle the 1 tsp of olive oil and 0.5 tsp of balsamic glaze in a zigzag motion.
  8. Final Seasoning. Sprinkle the 0.125 tsp of flaky sea salt and cracked pepper until the colors of the tomato pop.