Sourdough with Whipped Cottage Cheese and Raspberry Chia Jam
This one goes out to the cottage cheese haters. We see you, and we get it: The once diet-y, decidedly lumpy dairy product is what some might call an acquired taste. But Kelli Foster’s sourdough with whipped cottage cheese and raspberry chia jam—from her new cookbook, The Probiotic Kitchen—is all but guaranteed to make you a fan.
“If you’re a cottage cheese skeptic, I speak from experience when I say that this fancy toast is a terrific introduction,” Foster writes. “Whirled in the food processor, its once curd-like texture becomes light, fluffy and wonderfully whipped. And its neutral creamy flavor is the perfect balance to the tart sweetness of the berries.” Think of it as ricotta cheese’s cousin who’s into wellness blogs and just wants you to take care of your microbiome.
Even better, both the chia jam and whipped cottage cheese can be made ahead of time. They’ll keep in the refrigerator for up to five days, so you can have breakfast ready in mere minutes.
What’s that about hating cottage cheese?
1 cup (140g) frozen raspberries
1 tablespoon (13g) chia seeds
2 teaspoons honey, preferably raw
1 teaspoon freshly squeezed lemon juice
Pinch of kosher salt
1 cup (255g) cultured cottage cheese
2 slices thick-cut sourdough or sprouted grain bread, lightly toasted
Finely grated lemon zest, for topping
1. In a small saucepan over medium-high heat, heat the raspberries, stirring occasionally, until bubbling. Break up the fruit with the back of a spoon. Stir in the chia seeds, honey, lemon juice and salt. Remove from the heat and cool completely, 8 to 10 minutes. (The jam will thicken as it cools.)
2. Meanwhile, add the cottage cheese to the bowl of a food processor or blender (or use an immersion blender) and blend until smooth and creamy, about 2 minutes.
3. To serve, spread the cottage cheese over each piece of toast, top with a layer of raspberry chia jam and sprinkle with lemon zest.