Strawberry Toast with Creamy Spread
Start your morning off right with the perfect mix of creamy and fruity goodness!
View Original PDFIngredients
- 3 Tbsp Blood Orange infused Olive Oil
- 8 Slices Sourdough Toast
- ½ cup Cottage Cheese
- ½ cup Cream Cheese
- 3 Tbsp Strawberry Barrel Aged White Balsamic Vinegar
- ½ tsp Vanilla Bean Infused Sea Salt, plus more for finishing
- Sliced Strawberries, for topping
- Chopped Pistachios, for topping
- Basil Chiffonade, for topping
Directions
- Heat a skillet over medium heat, and brush both sides of the sourdough toast with the Blood Orange Infused Olive Oil. Toast both sides of the bread in the pan until lightly golden, set aside.
- In a food processor, combine cottage cheese, cream cheese, Strawberry Barrel Aged White Balsamic Vinegar, and Vanilla Bean Infused Sea Salt. Pulse until smooth.
- Spread a spoonful of the cottage cheese mixture onto the toast slices. Top with strawberry slices, pistachios, and basil.
- Finish with a drizzle of Strawberry Barrel Aged White Balsamic Vinegar and a pinch of Vanilla Bean Sea Salt.