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Gourmet Cottage Cheese Toasts - Five Ways

Melissa
These Gourmet Cottage Cheese Toasts are a delicious and elevated take on the viral breakfast trend. Each toast features creamy, high-protein cottage cheese topped with fresh, seasonal ingredients for a flavourful and satisfying meal. From savoury to sweet, these five unique combinations are perfect for breakfast, brunch, or even a light lunch. Mix and match your favourites to keep your mornings exciting and full of variety!
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Cook Time 15 minutes
Total Time 15 minutes
Course Breakfast, Brunch
Cuisine Canadian
Servings 1

Ingredients
  

For the Tomato Confit Cottage Cheese Toast:

  • 1 cup cherry tomatoes whole
  • 2 cloves garlic halved
  • 1 spring fresh thyme
  • 1/8 teaspoon sea salt
  • 1/2 cup olive oil extra virgin
  • 1 tablespoon red wine vinegar
  • 1/4 cup cottage cheese
  • 1 slice bread lightly toasted

For the Spanakopita Cottage Cheese Toast:

  • 1 teaspoon olive oil extra virgin
  • 1 clove garlic finely chopped
  • 2 cups spinach leaves chopped
  • 1 tablespoon feta cheese crumbled
  • 1 teaspoon dill fresh, plus more for garnish
  • 1 teaspoon dried onion
  • 1/8 teaspoon ground black pepper
  • 1 slice bread lightly toasted
  • 1/4 cup cottage cheese
  • 1/4 teaspoon lemon zest for garnish

For the Truffle and Mushroom Cottage Cheese Toast:

  • 1 teaspoon olive oil extra virgin
  • 3 cremini mushroom sliced
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon salted butter
  • 1/4 teaspoon truffle oil plus more for garnish
  • 1 slice bread lightly toasted
  • 1/4 cup cottage cheese
  • 1/4 teaspoon Italian parsley finely chopped

For the Japanese Tamago Cottage Cheese Toast:

  • 2 large eggs
  • 1/4 cup cottage cheese
  • 1/8 teaspoon dashi powder
  • 1 teaspoon olive oil extra virgin
  • 1 slice bread lightly toasted
  • 1/4 teaspoon furikake seasoning
  • 1 tablespoon scallions finely chopped
  • 1/4 teaspoon red chili flakes (optional)

For the Apricot, Pistachio & Honey Cottage Cheese Toast:

  • 1 slice bread lightly toasted
  • 1/4 cup cottage cheese
  • 2 apricots sliced
  • 1 teaspoon honey
  • 2 teaspoons pistachios finely chopped
  • 1 teaspoon basil julienned

Instructions
 

For the Tomato Confit Cottage Cheese Toast:

  • Preheat the oven to 425 degrees F.
  • Add the cherry tomatoes, garlic, thyme, salt, and olive oil to a small oven-proof dish. Place in the centre of the oven and bake, uncovered, for 25 minutes. Remove from the oven, add the red wine vinegar, and let cool before assembling the toast.
  • Lightly toast a slice of bread in a toaster. Top the toasted bread with the cottage cheese. Place on a baking tray and bake at 425 degrees F for 10 to 12 minutes, or until the cottage cheese is starting to become golden brown.
  • Arrange the tomato confit on top of the cottage cheese and sprinkle with basil. Enjoy!

For the Spanakopita Cottage Cheese Toast:

  • Preheat the oven to 425 degrees F.
  • Lightly toast a slice of bread in a toaster.
  • Add the olive oil to a small frying pan over medium-high heat. Once hot, add the garlic and cook for 30 seconds before adding the spinach. Stir to combine and cook for 2 to 3 minutes, or until the spinach has wilted and releases it's water.
  • Let the spinach mixture cool for 5 minutes before wringing dry using a clean paper towel.
  • Add the spinach mixture to a bowl, followed by the cottage cheese, feta, dill, onion, and pepper. Mix to combine the spread across the toasted piece of bread.
  • Place on a baking tray and bake at 425 degrees F for 10 to 12 minutes, or until the cottage cheese is starting to become golden brown.
  • Remove from the oven and garnish with lemon zest and more dill, if desired. Enjoy!

For the Truffle and Mushroom Cottage Cheese Toast:

  • Preheat the oven to 425 degrees F.
  • Lightly toast a slice of bread in a toaster.
  • Add the olive oil to a small frying pan over medium-high heat. Once hot, add the sliced mushrooms and cook for 6 to 8 minutes, stirring often, until the mushrooms are golden brown.
  • Remove from the heat and add the butter and truffle oil. Mix to combine, then set aside.
  • Spread the cottage cheese across the toasted slice of bread and top with the mushrooms. Place on a baking tray and bake at 425 degrees F for 10 to 12 minutes.
  • Remove from the oven and garnish with the parsley and more truffle oil, if desired. Enjoy!

For the Japanese Tamago Cottage Cheese Toast:

  • Lightly toast a slice of bread in a toaster.
  • Whisk the eggs, cottage cheese and dashi in a small bowl until combined.
  • Add the olive oil to a small frying pan over medium-high heat. Once hot, add the egg mixture and cook for 1 to 2 minutes, until the eggs are cooked but still soft.
  • Arrange the eggs on top of the toasted bread, then sprinkle with furikake seasoning, the scallions, and chili flakes, if desired. Enjoy!

For the Apricot, Pistachio & Honey Cottage Cheese Toast:

  • Preheat the oven to 425 degrees F.
  • Lightly toast a slice of bread in a toaster.
  • Spread the cottage cheese across the toasted bread and top with the sliced apricots and the honey. Place on a baking tray and bake at 425 degrees F for 10 to 12 minutes.
  • Remove from the oven and top with the chopped pistachios, more honey, and basil leaves. Enjoy!

Video

Notes

  • You can make all of the toppings (except the egg topping for the Japanese Tamago Cottage Cheese Toast) 2 to 3 days in advance and keep them stored in an airtight container in the refrigerator. Simply remove them from the fridge and use in the recipe when desired.
  • These toasts also work in an air fryer too. Air fro at 400 degrees F for 10 to 12 minutes, depending on your air fryer.
Keyword apricot toast, breakfast recipes, cottage cheese toast, gourmet cottage cheese toast, high protein recipe, spanakopita, spring breakfast recipes, tamago, tomato confit, truffle and mushroom toast
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