Truth time: Lumpy, white curds of cottage cheese may not be the prettiest ingredient in your fridge, but they are handy to have around when you’re in a rush. Seriously, try cottage cheese on toast and never look back. Katie Sullivan Morford, author of Rise & Shine, shares a pretty in pink radish tartine recipe, highlighting an extremely underrated cheese, for a quick breakfast. You might be surprised by what a light drizzle of olive oil and a crack of black pepper can do for this otherwise humble toast recipe. If you aren’t a fan of cottage cheese, make it with fresh ricotta instead.
Cottage Cheese, Olive Oil, and Black Pepper Tartine
- Yields: 2 tartines (1 to 2 servings)
- Total Time: 10 minutes
Cut the baguette in half lengthwise and lightly toast the halves.
Place the toasted baguette halves cut side up. Spoon cottage cheese onto each toast and spread out evenly.
Drizzle with the olive oil and top with a crack of black pepper and a small pinch of salt.
Excerpted from Rise and Shine by Katie Sullivan Morford, © 2016 by Katie Sullivan Morford. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.