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Close-up of creamy cottage cheese pesto toast with crunchy seeds
Avatar photoSavory Weekend

Creamy Cottage Cheese Pesto Toast

Crisp sourdough topped with creamy cottage cheese, crunchy seeds, balsamic glaze, and dollops of basil pesto. A café-style, high-protein breakfast in 10 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 slices sourdough bread (35–50 g each), thinly sliced
  • 1 cup cottage cheese (250 g), heaping
  • 3 tbsp basil pesto (45 g), vegetarian if needed
  • 2 tsp extra virgin olive oil divided
  • 2 tsp balsamic glaze
  • 1 tbsp mixed seeds
  • 1 tsp sesame seeds

Method
 

  1. Lightly brush both slices of sourdough with about 1 tsp extra virgin olive oil and toast until golden brown and crisp.
    Sourdough slices brushed with olive oil and toasted golden
  2. Spread the cottage cheese generously over each slice.
    Cottage cheese spread over toasted sourdough
  3. Sprinkle with mixed seeds and sesame seeds.
    Mixed seeds and sesame seeds sprinkled over cottage cheese toast
  4. Drizzle each toast with about 1 tsp balsamic glaze.
    Balsamic glaze drizzled over cottage cheese toast
  5. Drizzle with the remaining 1 tsp extra virgin olive oil.
    Olive oil drizzled over cottage cheese toast
  6. Spoon 3–4 small dollops of basil pesto over each toast.
    Small dollops of basil pesto spooned over cottage cheese toast
  7. Serve immediately while the bread is warm and crisp.
    Close-up of creamy cottage cheese pesto toast with crunchy seeds

Notes

  • Best assembled right before serving so the sourdough stays crisp.
  • For a vegetarian version, use a pesto made without traditional Parmesan.