Description
When the weather turns brighter, meals should too. This Cottage Cheese Toast with Spring Veggies is quick, colorful, and packed with protein and freshness. Creamy whipped cottage cheese, crisp toast, and tender green veggies come together for a simple breakfast or lunch that feels fancy without extra work. It’s one of those recipes that proves a few good ingredients can do a lot.
Ingredients
Ingredients (Serves 2)
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2 slices sturdy bread (sourdough, whole grain, or seeded)
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1 cup full-fat cottage cheese
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1/2 cup fresh or frozen peas (thawed)
or shaved asparagus / sugar snap peas -
1 tsp lemon zest
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1–2 tsp olive oil
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Salt and black pepper, to taste
Optional toppings
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Chopped chives, dill, or mint
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Chili flakes
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Radish slices
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Everything bagel seasoning
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Drizzle of honey (for sweet-savory style)
Instructions
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Toast the bread until deeply golden and crisp.
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Whip the cottage cheese in a blender or food processor for 30–60 seconds until smooth and spreadable. (You can also mash very well with a fork if needed.)
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Prep veggies:
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Fresh peas: blanch in boiling water 1 minute, then cool.
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Frozen peas: thaw and pat dry.
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Asparagus: shave into thin ribbons with a peeler.
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Spread whipped cottage cheese thickly over warm toast.
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Top with veggies evenly.
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Finish with lemon zest, olive oil drizzle, salt, pepper, and any optional toppings.
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Serve immediately while the toast is crisp.
Notes
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Use sturdy bread so it doesn’t get soggy.
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Full-fat cottage cheese whips best and tastes creamier.
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Drain watery cottage cheese in a strainer 5–10 minutes if needed.
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Zest the lemon directly over the toast for maximum aroma.
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Assemble right before eating for best texture.