📝 About This Recipe
This elevated take on a classic dairy staple transforms humble cottage cheese into a sophisticated, multi-textured masterpiece. By pairing the creamy, slightly salty curd with macerated stone fruits and a crunch of toasted nuts, we create a dish that balances protein-rich indulgence with vibrant freshness. Perfect as a revitalizing breakfast or a refined light lunch, this recipe celebrates the beauty of raw ingredients through thoughtful layering and flavor contrast.
🥗 Ingredients
The Dairy Base
- 2 cups Full-fat Small Curd Cottage Cheese (cold, preferably organic)
- 1/4 teaspoon Pure Vanilla Extract (to fold into the cheese)
Fresh Fruit & Maceration
- 1 cup Fresh Strawberries (hulled and quartered)
- 1/2 cup Fresh Blueberries (rinsed and patted dry)
- 1 piece Ripe Peach or Nectarine (sliced into thin wedges)
- 1 teaspoon Lemon Zest (finely grated)
- 1 teaspoon Fresh Lemon Juice (to brighten the fruit)
Crunch & Texture
- 1/4 cup Slivered Almonds (lightly toasted)
- 1 tablespoon Hemp Hearts (for a nutty finish)
- 1 teaspoon Chia Seeds (optional, for added fiber)
The Sweet Finish
- 2 tablespoons Wildflower Honey or Agave Nectar (for drizzling)
- 4-6 pieces Fresh Mint Leaves (torn or chiffonade)
- 1 pinch Flaky Sea Salt (to enhance the sweetness)
👨🍳 Instructions
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1
Place a small dry skillet over medium-low heat. Add the slivered almonds and toast for 3-5 minutes, tossing frequently, until they are golden brown and fragrant. Remove from heat immediately to prevent burning.
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2
In a medium mixing bowl, combine the quartered strawberries, blueberries, and sliced peaches.
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3
Sprinkle the lemon zest and lemon juice over the fruit. Toss gently to coat; this prevents oxidation and coaxes out the natural juices of the berries.
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4
Let the fruit sit (macerate) for about 5 minutes while you prepare the dairy base.
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5
In a separate bowl, add the 2 cups of cold cottage cheese and fold in the vanilla extract until well incorporated.
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6
Select two wide, shallow bowls to allow for a beautiful presentation of the toppings.
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7
Divide the cottage cheese evenly between the two bowls, using the back of a spoon to create a slight well in the center of each.
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8
Spoon the macerated fruit mixture over the center of the cottage cheese, ensuring some of the bright fruit juices drizzle down the sides.
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9
Evenly scatter the toasted almonds over the fruit for a satisfying crunch.
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10
Sprinkle the hemp hearts and chia seeds across the top for an earthy, nutritional boost.
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11
Drizzle each bowl generously with the wildflower honey or agave nectar in a circular motion.
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12
Garnish with the fresh torn mint leaves, which provide a cooling aromatic contrast to the creamy cheese.
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13
Finish with a tiny pinch of flaky sea salt over the fruit to make the flavors pop.
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14
Serve immediately while the cheese is cold and the almonds are still crisp.
💡 Chef's Tips
Always use full-fat (4%) cottage cheese for the best mouthfeel; non-fat versions can be overly watery and acidic. Toasting your nuts is a non-negotiable step—it unlocks oils that provide a much deeper flavor profile. If your fruit is particularly tart, add 1 teaspoon of honey to the fruit maceration step rather than just drizzling it on top. For a smoother texture, you can pulse the cottage cheese in a blender for 30 seconds to create a 'whipped' consistency before topping. Avoid preparing this more than 20 minutes in advance, as the salt in the cheese will eventually cause the fruit to release too much water.
🍽️ Serving Suggestions
Pair with a glass of chilled Sparkling Rosé for a sophisticated brunch vibe. Serve alongside a slice of toasted sourdough bread rubbed with a bit of butter. Accompanied by a hot cup of Earl Grey tea with a slice of lemon. For an extra protein boost, serve with two soft-boiled eggs on the side.