Lightly toast the sourdough slices until golden and crisp. Set aside to cool slightly.
Whipped Cottage Cheese Strawberry Bruschetta
This Whipped Cottage Cheese Strawberry Bruschetta is a fresh, nourishing and light breakfast or snack–perfect for the warmer spring and summer months. Made with Brancourts Classic Cottage Cheese, it’s high in protein and rich in calcium, helping to keep you satisfied while still feeling light. The whipped cottage cheese adds a creamy, tangy base that pairs beautifully with warm, honey-infused berries. Finished with a touch of lemon zest and fresh thyme, it’s a wholesome, refined sugar free and vegetarian option that’s simple, seasonal and full of flavour.
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Method
1.
2.
Add Brancourts 97% Fat Free Cottage Cheese and lemon juice to a high-speed blender or food processor. Blend until smooth and creamy, then spread generously over each slice of toast.
3.
Add the strawberries, raspberries, mulberries and raw honey to a small saucepan. Warm over low heat for 3–5 minutes, stirring gently until the fruit softens and releases its juices. Remove from the heat and let it cool slightly.
4.
Add the strawberries, raspberries, mulberries and raw honey to a small saucepan. Warm over low heat for 3–5 minutes, stirring gently until the fruit softens and releases its juices. Remove from the heat and let it cool slightly.
5.
Spoon the warm berry mixture over the whipped cottage cheese. Top with fresh thyme leaves and a touch of lemon zest. Serve immediately.
Note: Choose any variety from the Brancourts Cottage Cheese range that best suits your dietary needs and personal preferences.
Ingredients
2 slices sourdough bread
200g Brancourts Classic Cottage Cheese
2 tablespoons lemon juice
½ cup strawberries, sliced
¼ cup raspberries
¼ cup mulberries
1 tablespoon raw honey
3 sprigs thyme
Lemon zest, to garnish
