Directions

1. Preheat the oven to 400 F.
2. Toss the cherry tomatoes and red onion slices with the olive oil and sea salt.
3. Spread the seasoned tomatoes and onions out onto a rimmed baking sheet. Roast in the preheated oven for 25-30 minutes until slightly charred and tomatoes have mostly burst open. Remove from the oven and allow to cool until the baking sheet is cool enough to handle, then carefully strain the excess liquids that have accumulated on the bottom of the baking sheet into a small bowl. Set the bowl aside.
4. While the tomatoes and onions are roasting, toast the sourdough bread in a toaster, or brush both sides of each slice with olive oil, then cook in a pan over medium-high heat for about 2-3 minutes per side until browned and crispy. Set toasted bread aside until ready to serve.
5. Combine the cottage cheese and excess pan liquids in a food processor. Blend until very smooth and creamy, about 2 minutes.
6. Slice the large tomatoes into ¼” – ½” slices.
7. Divide creamy cottage cheese over each toasted bread slice, spreading it out to cover the surface of each toast. Divide the fresh tomato slices over the tops of the cottage cheese toasts, then sprinkle the tomato slices with a small pinch of flaky sea salt.
8. Divide the roasted tomatoes and onions over the fresh tomato slices, then garnish with finely chopped basil, a few cracks of black pepper, and a squeeze of fresh lemon juice.
9. Serve immediately and enjoy!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6

Notes:

• Grape tomatoes or cherry tomatoes will work for this recipe!
• Red onions are slightly sweeter than white or yellow onions, and are great for roasting! White or yellow onion will also work.
• We love the flavor and richness of our 4% Large Curd or Small Curd Cottage Cheese, but you can also use our 2% Cottage Cheese!
• Freshly sliced tomatoes aren’t mandatory, but they offer a fun flavor variation on these toasts.