Focaccia and Cottage Cheese Crostini

Prep & Cook
Time

Serves

25 mins

12

Ingredients

1 loaf focaccia, cut in half horizontally and then into 3-4” pieces
2 tablespoons olive oil, divided
Kosher salt
1 tablespoon white wine vinegar
Black pepper
3/4 cup cherry tomatoes, halved or quartered
4-5 leaves fresh basil
1 (16 ounces) container The Honest CowTM cottage cheese
4-5 slices prosciutto, torn in half

To Make Pickles:

Kosher salt
1/2 cup rice wine vinegar
1 1/2 tablespoons sugar
1/4 cup thinly sliced red onion
1 mini cucumber, thinly sliced

To serve:

Fresh dill
Balsamic glaze
Hot honey

How to
  1. Heat oven to 400 degrees Fahrenheit. Arrange focaccia pieces in an even layer on a sheet tray or cookie sheet. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt. Bake for 7-9 minutes, until focaccia toasts are golden brown.
  2. Let cool while you prepare the pickles and tomatoes.
  3. To make pickles, add 1/2 cup water, rice wine vinegar, sugar, and 1 teaspoon salt to a small pot and bring to a simmer, stirring to dissolve sugar and salt.
  4. Remove from heat and stir in cucumbers and red onion. Let sit 10 minutes.
  5. Meanwhile, add remaining tablespoon olive oil, white wine vinegar, a pinch of salt, and a few cranks of black pepper in a medium bowl. Tear or roughly chop basil and stir into marinade along with tomatoes.
  6. To assemble crostini, place a spoonful of cottage cheese on each focaccia toast. Top some with pickled veggies and fresh dill, some with marinated tomatoes and balsamic glaze, and some with prosciutto and a drizzle of hot honey.