You’re going swoon over this delicious whipped cottage cheese toast garnished with spring veggies, and drizzled with green goddess dressing.
There’s no denying that I love toast in the morning. I’m not really a sweets person, so savory all the way for me. When weather starts to warm up and all the produce is readily available… I always incorporate them into different recipes! If you’re a produce lover like I am, make sure to also check out my Butter Bean and Asparagus Salad with Citrus Vinaigrette, this Fully Loaded Seasonal Quiche, and my Kitchen Sink Mediterranean Quinoa Salad.
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
Per the usual, everything is customizable. I do love this green goddess dressing on pretty much everything though. It’s seriously so good on this, mixed with salads, and I’m even going to make an egg salad with it soon! Stay tuned! Per the usual, I grabbed all my herbs and produce from Earth Fare. Their core value is providing the cleanest, highest quality ingredients to you and your family every day, in every aisle.
FOR THE GREEN GODDESS DRESSING:
- Greek Yogurt
- Garlic Cloves
- Italian Parsley
- Cilantro
- Tarragon
- Chives
- Capers
- Lemon Juice
- Olive Oil
- Salt + Black Pepper
- Water, optional
FOR THE TOAST:
- Bread
- Cottage Cheese
- Asparagus
- Peas
- Flakey Salt
- Honey
- Red Pepper Flakes
MORE WAYS TO SERVE COTTAGE CHEESE TOAST:
This can be served savory or sweet. While I mentioned I like savory, here are some sweet options to add on top of Whipped Cottage Cheese!
- Dollop of jam: I make this Raspberry Chia Seed Jam that would pack in some extra nutrients. However you could also top with whatever kind of jam you like!
- Fresh fruit and a drizzle of honey.
- Another savory: Avocado slices with red pepper flakes and salt. And if you were me, I’d add hot sauce and maybe even a sprinkle of Za’atar and/or Sumac.
STEP-BY-STEP PHOTOS:
Go ahead and gather your ingredients. I prefer sourdough toast for this recipe, but you can use whatever bread you enjoy most.
The first layer will be the whipped cottage cheese. I whip the cottage cheese in my food processor. It only takes 30 seconds and creates the same texture as ricotta. I love the additional protein that cottage cheese adds, which keeps you fuller longer!
Next will be the asparagus. I shave mine with a potato peeler, but you can slice it thinner by hand as well. No need to cook it, when shaved thin it’s super delicious raw.
Spring peas are so delicious. If you can’t find them at your local grocer or farmer’s market, you can swap these out with thawed frozen peas.
A good drizzle of Green Goddess dressing is a must. Combines all the flavors of the season in one dressing… it’s sooo grand.
I like to finish mine with red pepper flakes and flakey sea salt. This is totally optional but I feel like it’s a game changer.
OTHER BREAKFAST / BRUNCH IDEAS:
The Best Avocado Toast for Tapas
Protein Packed Grated Egg Biscuits
Mini Bacon Onion Quiche in Phyllo Shells
The Only Shakshuka Recipe You’ll Ever Need
Golden Mushroom Mushroom Toast with Arugula
Ham and White Cheddar Bread Pudding
Cheddar and Chive Sausage Biscuits
Egg and Avocado-Swirl Breakfast
CLICK HERE FOR MORE RECIPES!
- ½ cup Greek Yogurt
- 2 Small Garlic Cloves
- ½ cup Italian Parsley
- ¼ cup Cilantro
- ¼ cup Tarragon
- ¼ cup Chives
- 1 tbsp. Drained Capers
- Juice of 1 Lemon (about 2 tbsp.)
- 1 tbsp. Olive Oil
- ¼ tsp. Salt
- ¼ tsp. Black Pepper
- Water, if you’d like a thinner dressing
- 2 Slices of Bread, toasted
- 1 cup Cottage Cheese, whipped
- 2 Asparagus Stems, shaved
- 2 tbsp. Frozen Peas, thawed
- Pinch of Flakey Salt, optional
- Red Pepper Flakes, optional
- Whip all the ingredients for the green goddess dressing in a food processor, except for the water. Once mixed, if you want to thin the dressing, add 1 tablespoon of water at a time until you’ve reached your desired consistency. Set in the fridge while you prepare the toast.
- Toast two slices of bread. Add the cottage cheese to your food processor and puree for 20 seconds, or until smooth.
- Trim the ends of the shave and peel with a potato peeler.
- If you’re using fresh peas, skip this step. If frozen, simply thaw in a bowl with water and then set aside.
- To assemble, simply lay the toast down, top with desired amount of whipped cottage cheese, shaved asparagus, peas, and finish with optional flakey salt and red pepper flakes. Enjoy immediately.
NOTES ON THIS RECIPE:
- This will make are more green goddess dressing that you will need. But I always figure, if I’m making a batch… might as well make some extras! As I mentioned above, I use it for salads, as a dip for veggies, and next I’ll be incorporating it into an egg salad with avocado. Stay tuned for that!
- I do not recommend making this ahead of time, as the bread won’t be as toasty the longer it sits. If you need to prep in advance, I’d make the green goddess dressing and store it in the fridge (it’s good for up to 5 days!), then whip the cottage cheese and store in the fridge (it’s good until the date on the container), then toast the bread and assemble when you’re ready to enjoy.
- If you want to make mini versions of these, I’d shave the asparagus but then cut it into smaller strips. Use crostini or crackers for the base, then top each one and the same order as listed above. Serve those immediately as well. This is a fun idea for a brunch party!
This post is sponsored in partnership with Earth Fare. Per the usual, all opinions here are mine alone and I would never recommend a product or grocery store that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
PIN THIS FOR LATER:
Leave a Reply