Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 slices sourdough or country bread (about 1 inch thick, 60 g each)
- 1 cup cottage cheese (225 g), 2% or 4%
- 1 medium ripe tomato (about 200 g), sliced 1/4-inch thick
- 2 tablespoons mixed fresh herbs, finely chopped (basil, dill, and/or chives)
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon flaky sea salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper
Do This
- 1. Heat oven to 450°F (232°C) and place bread on a sheet pan.
- 2. Toast 8 minutes total, flipping at 4 minutes, until crisp and deeply golden.
- 3. Slice tomato 1/4-inch thick; sprinkle with 1/8 teaspoon flaky salt and rest 5 minutes.
- 4. Spread 1/2 cup cottage cheese on each hot toast.
- 5. Top with tomato slices, then herbs, pepper, and remaining 1/8 teaspoon flaky salt.
- 6. Drizzle 1 teaspoon olive oil over each toast and serve right away.
Why You’ll Love This Recipe
- High-protein, satisfying breakfast that still feels light and fresh.
- Big flavor from simple ingredients: ripe tomatoes, herbs, flaky salt, and good olive oil.
- Fast and flexible: works with whatever bread and herbs you have.
- Great texture contrast: crisp toast, creamy cottage cheese, juicy tomatoes.
Grocery List
- Produce: 1 medium ripe tomato; fresh basil and/or dill and/or chives
- Dairy: cottage cheese (2% or 4%)
- Pantry: sourdough or country bread; extra-virgin olive oil; flaky sea salt; black pepper
Full Ingredients
For the Toast Base
- 2 slices sourdough or country bread, about 1 inch thick (about 120 g total)
For the Cottage Cheese Layer
- 1 cup cottage cheese (225 g), 2% or 4%
For the Tomato & Herb Topping
- 1 medium ripe tomato (about 200 g), sliced 1/4-inch thick
- 2 tablespoons mixed fresh herbs, finely chopped (choose one or mix: basil, dill, chives)
- 1/4 teaspoon flaky sea salt, divided, plus more to taste
- 1/8 teaspoon freshly ground black pepper
To Finish
- 2 teaspoons extra-virgin olive oil
Step-by-Step Instructions
Step 1: Heat the oven and prep the pan
Set your oven to 450°F (232°C). Place the bread slices on a rimmed sheet pan in a single layer. (No need to oil the pan.)
Step 2: Toast the bread until crisp
Toast the bread for 4 minutes, then flip each slice and toast for 4 minutes more, for a total of 8 minutes. You’re aiming for a deeply golden surface and a crisp bite that can stand up to the toppings.
If your bread is browning faster on one side, rotate the pan at the flip for more even toasting.
Step 3: Salt the tomatoes for better flavor and less watery toast
While the bread toasts, slice the tomato into 1/4-inch-thick rounds. Lay the slices on a plate and sprinkle with 1/8 teaspoon of the flaky sea salt. Let sit for 5 minutes. This seasons the tomato and pulls out a little moisture so your toast stays crisp longer.
Step 4: Chop the herbs and set up your topping station
Finely chop enough herbs to get 2 tablespoons total. Keep them close by with the cottage cheese, olive oil, pepper, and remaining salt so you can assemble quickly while the toast is still warm.
Step 5: Spread on the cottage cheese
As soon as the toast comes out of the oven, place each slice on a plate. Spread 1/2 cup (about 112 g) cottage cheese evenly over each piece, going all the way to the edges.
Warm toast + cool cottage cheese is part of the charm here, so don’t wait too long before assembling.
Step 6: Top with tomatoes, herbs, salt, pepper, and olive oil
Arrange the tomato slices over the cottage cheese (use as many slices as fit in a single layer). Sprinkle with the chopped herbs, the remaining 1/8 teaspoon flaky sea salt, and 1/8 teaspoon black pepper.
Finish by drizzling 1 teaspoon extra-virgin olive oil over each toast. Serve immediately while the toast is crisp and the tomatoes are juicy.
Pro Tips
- Choose the right cottage cheese texture: Small-curd cottage cheese spreads smoothly; large-curd gives a more rustic, spoonable texture.
- Keep it crisp: Salting the tomato for 5 minutes makes a real difference in preventing soggy toast.
- Don’t skimp on olive oil: The extra-virgin olive oil adds peppery aroma and makes the whole toast taste more “finished.”
- Use thick bread: About 1 inch thick gives you a sturdy base that won’t collapse under the toppings.
- Season in layers: A little salt on the tomatoes, then a final pinch on top, makes the flavors pop without over-salting.
Variations
- Garlic-rubbed toast: After toasting, rub each hot slice with 1 peeled garlic clove before adding cottage cheese.
- Mediterranean twist: Add 1 tablespoon chopped kalamata olives and 1 tablespoon crumbled feta on top (reduce flaky salt to 1/8 teaspoon total).
- Spicy tomato-herb: Add 1/8 teaspoon crushed red pepper flakes over the tomatoes before the olive oil.
Storage & Make-Ahead
This toast is best assembled and eaten immediately for maximum crunch. If you want to prep ahead, you can: (1) slice and salt the tomatoes up to 30 minutes in advance (keep them on a plate; blot gently with a paper towel before using), and (2) chop the herbs up to 24 hours ahead and refrigerate in an airtight container lined with a paper towel. Toast the bread and assemble right before serving.
Nutrition (per serving)
Approximate per 1 toast (1/2 of recipe): 290 calories, 20 g protein, 27 g carbohydrates, 12 g fat, 3 g fiber, 520 mg sodium.
