Garden Herb Cottage Cheese Toast
Thick sourdough toast is loaded with creamy cottage cheese and crowned with a vibrant medley of fresh garden herbs, cucumber ribbons, and a drizzle of good olive oil in this simple but stunning cottagecore open sandwich. It is nourishing, fresh, and looks like it was assembled in a sunny kitchen garden.
Rustic sourdough toast topped with creamy cottage cheese and a colorful tumble of fresh herbs and cucumber.
Nutrition per serving
Ingredients
base
topping
finishing
Instructions
Toast the Bread
Toast the thick sourdough slices in a toaster or under the broiler until deeply golden and crisp on the outside but still slightly soft in the center. The sturdy base is important to support the generous toppings without becoming soggy.
Prepare the Toppings
Use a vegetable peeler to create long thin cucumber ribbons by running it down the length of the cucumber. Roughly chop the fresh herbs together on a board so they release their oils and aromas. Mix the chives, dill, and mint together.
Spread the Cottage Cheese
Spoon the full-fat cottage cheese generously onto each slice of toast and spread it to the edges with the back of the spoon, creating a thick creamy layer. Season lightly with a pinch of the flaky sea salt.
Finish and Serve
Drape the cucumber ribbons artfully over the cottage cheese and scatter the mixed fresh herbs on top. Finish with a generous drizzle of extra virgin olive oil and a final pinch of flaky sea salt. Serve immediately while the toast is still warm and crisp.
Substitutions
Common mistakes
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