Whipped Cottage Cheese and Burst Tomatoes

inAppetizer Recipes, Brunch Recipes, Gluten Free Recipes, Holiday & Dinner Party Recipes, Recipes, Vegetable Recipes, Vegetarian Recipes
  • YIELDS | 8 SERVINGS, OR 4 CUPS
  • PREP TIME | 10 MINS
  • COOK TIME | 10 MINS

Simple, elegant, and impressive, this appetizer or light lunch is delicious, gluten free, healthy, and packed with protein. I serve it with cut up vegetables and warm naan. Bonus, you can make the components ahead of time and warm when ready to serve.

Ingredients

  • 16-ounce container 4% fat cottage cheese
  • 2 tablespoons extra virgin olive oil, divided, plus extra for drizzling
  • 2 medium tomatoes, different varieties, chopped
  • 1 cup cherry tomatoes, whole
  • 1 medium to large shallot, thinly sliced
  • 1 large plump clove garlic, thinly sliced
  • 1 tablespoon white wine vinegar or sherry vinegar
  • 1 tablespoon honey, plus extra for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon thinly sliced fresh mint, plus more for garnish
  • Flaky sea salt, and warm naan, toasted baguettes, and or crudités for serving

Instructions

  1. Place cottage cheese and olive oil in a food processor. Process until creamy, about 30-40 seconds. Transfer to a medium sized serving plate, or platter, and spread out with a spatula. Set aside if you like a softer consistency or refrigerate if you desire a firmer consistency or are planning to serve later.
  2. In a heavy skillet, heat 1 tablespoon olive oil over medium-high, when the oil is glossy, add the cherry tomatoes first, but do not touch them for 2-3 minutes, then stir in the chopped tomatoes, and cook for 3-4 minutes more, or until the the tomatoes begin to burst, and release their juices.
  3. Reduce heat to medium, add the shallot and garlic, and cook for 1 minute.
  4. Remove the pan from the burner, and add the vinegar, honey, Kosher salt and freshly ground pepper to taste.
  5. Stir in the mint and let cool for about 5 minutes to let the flavors marry.
  6. Gently pour the tomatoes and juices onto the middle of the whipped cottage cheese, and with the back of a spoon, spread the mixture over the cheese.
  7. When ready to serve, drizzle with olive oil and honey and garnish with mint, and flaky sea salt. Serve with warm naan, toasted baguettes, or crudités.

Notes

If you are not a fan of mint, substitute with parsley.

I like to garnish the dish at the table and in front of guests with the olive oil, honey and flaky sea salt for a beautiful and impressive presentation.