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Bruschetta Toast

Bruschetta Toast
  • Prep
  • Total
  • Serving


  • 1 pint of assorted baby heirloom tomatoes, cut into rounds
  • ½ English Cucumber, 1/8 inch diced
  • 2 tbsp. red onion, minced
  • ½ cup cannellini beans, canned, rinsed, and drained
  • 4 olives, whole and pitted, sliced into rounds
  • 1 garlic clove, minced
  • 1 tsp. red wine vinegar
  • ¼ cup olive oil
  • 2 tsp. fresh basil, chopped plus more for garnish
  • Salt and pepper to taste
For the Toast:
  • 1 cup Friendship Dairies® cottage cheese, 4%
  • 2 tbsp. pesto
  • 8 baguette slices, sliced diagonal into 1-inch thick pieces, brushed with olive oil and grilled or baked until toasted
  • Salt and pepper


  1. In a medium sized bowl, combine all the ingredients for the bruschetta. Season with salt and pepper. Let the salad marinate for about 5 minutes.
  2. In a small bowl, combine pesto and cottage cheese and set aside.
  3. To assemble, spread cottage cheese mixture onto the toast, top with a spoonful of the tomato salad using a slotted spoon, and garnish with freshly torn basil.

You may want a bigger spoon.

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