Cracked Pepper Cottage Cheese Crostinis with Basil Walnut Pesto & Garlicky Tomatoes

Summer is the season of snacking! It is my favorite time of year to enjoy light bites, small plates and quick recipes for almost any meal! These cottage cheese crostini are absolutely perfect for any occasion, any time of day! Sweet and juicy summer tomatoes make for the perfect addition to the creamy, smooth, cracked pepper cottage cheese! I  used Hood Cottage Cheese with Cracked Pepper in this recipe. I love this variety, and all their savory flavors Hood offers. They make it super easy to add just enough pizzazz to any meal! You can make the walnut pesto and the tomatoes a day ahead and then assemble everything right before serving! You can also just make this into a dip by serving a big bowl of the Hood Cottage Cheese with Cracked Pepper and topping it off with the pesto and tomatoes- you can use the little crostini as dippers!    

Cracked Pepper Cottage Cheese Crostinis with Basil Walnut Pesto & Garlicky Tomatoes

Prep

Cook

Total

 

 

Ingredients

1 cup Hood Cottage Cheese with Cracked Pepper

1 French baguette, sliced and toasted (or ready made crostini)

1.5 cup cherry tomatoes, halved

2 cloves garlic, finely minced

2 tablespoons extra virgin olive oil

Walnut Basil Pesto:

20 large basil leaves

1/3 cup chopped walnuts

3 cloves garlic

1/3 cup Pecorino Romano, grated

1/4 extra virgin olive oil

Salt & pepper

Instructions

  1. In a large skillet over medium heat, add the olive oil and garlic. Cook the garlic until it  is fragrant but do not let it brown (about 3-4 minutes).
  2. Add the tomatoes to skillet with a pinch of salt and stir over medium low heat for about 8-10 minutes until the tomatoes have softened and start to get to a slightly mashed consistency. Turn off stove and set aside once finished.

For the Pesto:

  1. In a small food processor, add the basil leaves, walnuts, garlic, salt, pepper, and Pecorino Romano. Close the lid and begin to blend. While the food processor is mixing, slowly drizzle in the olive oil. Once you've added all the oil, scrape down the sides of the food processor and make sure everything is mixed well. Set aside.

Assembly:

  1. Spread a generous amount of Hood Cottage Cheese with Cracked Pepper on each crostini. Top with a smear of pesto and a spoonful of the tomato mixture. Enjoy immediately warm or at room temperature 🙂

**Tomato Mixture & Walnut Pesto can be made day ahead **

   

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