Green bruschetta with cottage cheese

Instead of tomatoes, we use sautéed romanesco on a fresh basil cottage cheese cream in this version. Try it out! Go to the Kitchen Stories recipe with step-by-step pictures here!

📝 Ingredients

• 2 ciabatta bread
• 0.7 cup olive oil
• 2 cloves garlic
• 1.75 cups cottage cheese
• 1 bundle basil
• 0.5 lemon
• 1 tbsp agave nectar
• 0.2 cup canola oil
• 1 head Romanesco
• 0.15 cup butter
• 0.2 lb arugula
• 0.75 tsp salt
• sea salt
• pepper

👨‍🍳 Instructions

1. 1Divide 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.
2. 2For 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.
3. 3Cut 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.
4. 4Spread 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.