Photo by Erin Scott
Total Time
10 Mins
2 tartines (1 to 2 servings)

Truth time: Lumpy, white curds of cottage cheese may not be the prettiest ingredient in your fridge, but they are handy to have around when you’re in a rush. Seriously, try cottage cheese on toast and never look back. Katie Sullivan Morford, author of Rise & Shine, shares a pretty in pink radish tartine recipe, highlighting an extremely underrated cheese, for a quick breakfast. You might be surprised by what a light drizzle of olive oil and a crack of black pepper can do for this otherwise humble toast recipe. If you aren’t a fan of cottage cheese, make it with fresh ricotta instead.

Cottage Cheese, Olive Oil, and Black Pepper Tartine

Excerpted from Rise and Shine by Katie Sullivan Morford, © 2016 by Katie Sullivan Morford. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.

How to Make It

Step 1

Cut the baguette in half lengthwise and lightly toast the halves.

Step 2

Place the toasted baguette halves cut side up. Spoon cottage cheese onto each toast and spread out evenly. 

Step 3

Drizzle with the olive oil and top with a crack of black pepper and a small pinch of salt.

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