Name: Bruschetta Toast
Ingredients: 1 pint of assorted baby heirloom tomatoes, cut into rounds; ½ English Cucumber, 1/8 inch diced; 2 tbsp. red onion, minced; ½ cup cannellini beans, canned, rinsed, and drained; 4 olives, whole and pitted, sliced into rounds; 1 garlic clove, minced; 1 tsp. red wine vinegar; ¼ cup olive oil; 2 tsp. fresh basil, chopped plus more for garnish; Salt and pepper to taste; 1 cup Friendship Dairies® cottage cheese, 4%; 2 tbsp. pesto; 8 baguette slices, sliced diagonal into 1-inch thick pieces, brushed with olive oil and grilled or baked until toasted; Salt and pepper

Prep
Total
Serving

Ingredients

1 pint of assorted baby heirloom tomatoes, cut into rounds
½ English Cucumber, 1/8 inch diced
2 tbsp. red onion, minced
½ cup cannellini beans, canned, rinsed, and drained
4 olives, whole and pitted, sliced into rounds
1 garlic clove, minced
1 tsp. red wine vinegar
¼ cup olive oil
2 tsp. fresh basil, chopped plus more for garnish
Salt and pepper to taste

For the Toast:

1 cup Friendship Dairies^® cottage cheese, 4%
2 tbsp. pesto
8 baguette slices, sliced diagonal into 1-inch thick pieces, brushed with olive oil and grilled or baked until toasted
Salt and pepper

Directions

In a medium sized bowl, combine all the ingredients for the bruschetta. Season with salt and pepper. Let the salad marinate for about 5 minutes.
In a small bowl, combine pesto and cottage cheese and set aside.
To assemble, spread cottage cheese mixture onto the toast, top with a spoonful of the tomato salad using a slotted spoon, and garnish with freshly torn basil.

Bruschetta Toast

Ingredients

Directions

You may want a bigger spoon.

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