Cottage Cheese & Cherry Tomato Toast, with Fresh Basil, Lemon Zest & Black Pepper
There’s something deeply comforting about a good piece of toast. Not the rushed kind eaten standing in the kitchen, but the one you make slowly, with care, when simple ingredients are allowed to shine.This cottage cheese and cherry tomato toast is exactly that. Creamy, fresh, lightly seasoned, and finished with herbs and citrus. It’s the kind of recipe that doesn’t try to impress — yet always does. Perfect for late breakfasts, easy lunches, or those in-between moments when you want something nourishing without effort.
Ingredients
- 1 thick slice sourdough bread (about 50 g)
- 3-4 tbsp cottage cheese (about 100 g)
- a handful of cherry tomatoes (about 50 g)
- fresh basil leaves
- 2 tbsp Extra virgin olive oil (10 ml)
- a pinch Lemon zest finely grated
- Cracked black pepper to taste
- Salt to taste
Instructions
- If your slice of sourdough is very long, cut it in half. Place the bread in a pan over medium heat. Drizzle lightly with extra virgin olive oil and toast for about 2–3 minutes per side, until crispy and golden on the outside but still slightly soft inside.
- While the bread is toasting, cut the cherry tomatoes in half and place them in a bowl. Season with salt, cracked black pepper, a drizzle of extra virgin olive oil, and the torn basil leaves. Gently toss.
- Spread the cottage cheese generously over the warm toast.
- Spoon the seasoned cherry tomatoes on top.
- Finish with a pinch of lemon zest and an extra crack of black pepper, if you like. Serve immediately.
Notes
This is not a recipe meant to be followed rigidly.
Add more basil if your plant is overflowing. Use lemon zest lightly or generously, depending on your mood. Eat it slowly, preferably somewhere sunny.