Green bruschetta with cottage cheese

Green bruschetta with cottage cheese

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"Summer means Romanesco season, and this variation on the classic bruschetta is a delicious and quick way to use this great vegetable. If you can't find romanesco you can also use broccoli. Browning the butter adds a nutty flavor that goes perfectly with the fresh cottage cheese spread made with basil. This recipe is also super easy to make for a large group, making it the perfect finger food for your next summer dinner party! For more creative ideas with dairy products, look out for the Initiative-Milch-Sticker in our recipes."
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
1
ciabatta bread
80 ml
olive oil
1 cloves
garlic
200 g
cottage cheese
½ bundle
basil
¼
lemon
½ tbsp
agave nectar
25 ml
canola oil
½ head
Romanesco
15 g
butter
50 g
arugula
tsp
salt
sea salt
pepper

Utensils

knife, cutting board, 2 frying pans, immersion blender, liquid measuring cup, bowl, fine grater, serrated knife, palette knife

Nutrition per serving

Cal1188
Fat69 g
Protein39 g
Carb106 g
  • Step 1/4

    Divide the Romanesco into small florets.  Fry them in a hot pan with canola oil on medium heat on all sides for approx. 5–6 min. Add the butter, let it melt and brown.  Season with salt and pepper.
    • ½ head Romanesco
    • 25 ml canola oil
    • 15 g butter
    • tsp salt
    • pepper
    • knife
    • cutting board
    • frying pan

    Divide the Romanesco into small florets. Fry them in a hot pan with canola oil on medium heat on all sides for approx. 5–6 min. Add the butter, let it melt and brown. Season with salt and pepper.

  • Step 2/4

    For the spread, put the cottage cheese in a measuring cup, pluck the washed basil leaves, and blend until creamy. Transfer to a bowl, add lemon zest and agave nectar, season with salt and pepper.
    • 200 g cottage cheese
    • ½ bundle basil
    • ¼ lemon
    • ¼ tsp salt
    • pepper
    • ½ tbsp agave nectar
    • immersion blender
    • liquid measuring cup
    • bowl
    • fine grater

    For the spread, put the cottage cheese in a measuring cup, pluck the washed basil leaves, and blend until creamy. Transfer to a bowl, add lemon zest and agave nectar, season with salt and pepper.

  • Step 3/4

    Cut the ciabatta into 2 cm/0.8 in. thick slices. Heat the olive oil in a frying pan over medium heat and fry the ciabatta until golden brown on both sides. Rub the toasted bread with a clove of garlic, and sprinkle some salt.
    • 1 ciabatta bread
    • 50 ml olive oil
    • 1 cloves garlic
    • sea salt
    • serrated knife
    • frying pan
    • palette knife

    Cut the ciabatta into 2 cm/0.8 in. thick slices. Heat the olive oil in a frying pan over medium heat and fry the ciabatta until golden brown on both sides. Rub the toasted bread with a clove of garlic, and sprinkle some salt.

  • Step 4/4

    Spread the cottage cheese and basil cream on the toasted ciabatta slices, arrange a few Romanesco florets on top, and garnish with arugula, a little olive oil, sea salt, pepper, and lemon zest.
    • 50 g arugula
    • 30 ml olive oil
    • sea salt
    • pepper

    Spread the cottage cheese and basil cream on the toasted ciabatta slices, arrange a few Romanesco florets on top, and garnish with arugula, a little olive oil, sea salt, pepper, and lemon zest.

  • Enjoy your meal!

    Green bruschetta with cottage cheese

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