Cottage Bruschetta Toast | V Recipe
toasted brioche, cottage cheese, cucumber and tomato bruschetta, red onion, fresh basil, balsamic reduction, olive oil, served with spring greens
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Disclosure: Some product links may be affiliate links. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base & Bread
Cottage Cheese Spread
Cucumber & Tomato Bruschetta
Finishing & Greens
Method
Base & Bread
Prepare and toast brioche
Preheat oven to 200°C (400°F) or heat a large skillet over medium heat. Brush both sides of each brioche slice lightly with 2 tablespoons olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Arrange slices on a baking sheet in a single layer and toast in the oven for 6–8 minutes, flipping once halfway, until golden and crisp at the edges. If using a skillet, toast 2–3 minutes per side until golden.
Cottage Cheese Spread
Make creamy cottage spread
Place 400 g cottage cheese in a bowl or small food processor. Add 1 tsp lemon zest, 1 tablespoon lemon juice, 1/4 tsp freshly ground black pepper, 1/4 tsp salt, and 1 tablespoon finely chopped chives. Blend or mash until mostly smooth but still slightly textured (about 20–30 seconds in a food processor or mash with a fork). Taste and adjust seasoning if necessary. Transfer to a serving bowl or keep at room temperature while toasts finish.
Cucumber & Tomato Bruschetta
Combine bruschetta topping
In a medium bowl, combine 1 cup diced cucumber, 1 cup quartered cherry tomatoes, and 1/4 cup very finely diced red onion. Add 10 julienned basil leaves, 1 tablespoon extra-virgin olive oil, 1 teaspoon balsamic vinegar, 1/4 tsp salt, and 1/8 tsp black pepper. Gently toss to combine and let sit 5–10 minutes to meld flavors. Drain any excess liquid if mixture becomes watery so the toast stays crisp.
Finishing & Greens
Dress the spring greens
In a small bowl, whisk together 1 teaspoon olive oil, 1 teaspoon lemon juice, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Toss with 4 cups spring greens just before plating to lightly dress them.
Assemble bruschetta toasts
Spread about 2 tablespoons of the cottage cheese mixture evenly over each toasted brioche slice. Spoon 2–3 tablespoons of the cucumber-tomato bruschetta onto each slice, distributing evenly. Top each toast with a whole basil leaf for garnish.
Finish with balsamic reduction
Drizzle approximately 2 tablespoons balsamic reduction evenly over the arranged toasts (about 1/4–1/2 teaspoon per toast) and a very small extra drizzle over the greens if desired.