Shipping!
Servings
8
Prep Time
10 minutes
Cook Time
10 minutes
Start your day with a gourmet twist on toast! Sourdough gets a drizzle of Blood Orange Olive Oil, topped with a creamy mix of cottage and cream cheese, then finished with a splash of Strawberry Lemonade Balsamic. With a sprinkle of Vanilla Bean Sea Salt, fresh strawberries, crunchy pistachios, and basil, it’s the perfect balance of sweet, savory, and fresh. Treat yourself to something special!
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 3 Tbsp Blood Orange Infused Olive Oil
- 8 Slices Sourdough Toast
- ½ cup Cottage Cheese
- ½ cup Cream Cheese
- 3 Tbsp Strawberry Lemonade White Barrel Aged Balsamic
- 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 Lemonade White Barrel Aged Balsamic, and Vanilla Bean Infused Sea Salt. Pulse until smooth.
- Spread a spoonful of cottage cheese mixture onto the toast slices. Top with strawberry slices, pistachios, and basil.
- Finish with a drizzle more of Strawberry Lemonade White Barrel Aged Balsamic and a pinch of Vanilla Bean Infused Sea Salt.
