I titled this Roasted Tomatoes And Cottage Cheese post after an overhead shot of whipped cottage cheese topped with tomatoes and fresh herbs to pique your curiosity about how those simple elements come together.

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I didn’t mean to fall hard for a bowl but here we are. That overhead shot of whipped full fat cottage cheese and cherry tomatoes looking impossibly fresh made me rethink lunch, and I kept calling it my Savory Whipped Cottage Cheese And Tomatoes Bowl Recipe when I talked about it, which sounds dumb but also true.

It’s kinda between Tomato Cottage Cheese and a dip you spoon at midnight, light yet strangely satisfying, and you’ll wonder why you never whipped cottage cheese before. I kept poking at the flavors, made a few mistakes, but then couldn’t stop eating it.

Ingredients

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Cottage cheese gives a big hit of protein and cream, keeps you full longer.
Extra virgin olive oil adds healthy fats and silkiness, plus a fruity finish.
Fresh lemon juice brightens flavors with tangy acid, makes it pop on palate.
Minced garlic brings savory depth and a slight bite, not overpowering when small.
Ripe tomatoes add juicy sweetness, fiber and vitamin C, they balance the dish.
Fresh basil gives herbaceous perfume and freshness, cuts richness like little green sparks.
Toasted pine nuts or pistachios give crunchy texture and nutty richness, totally optional.

Ingredient Quantities

1 1/2 cups full fat cottage cheese room temp

1 to 2 tbsp extra virgin olive oil plus extra for drizzling

1 tbsp fresh lemon juice

1 small garlic clove minced or grated

1/4 tsp fine sea salt plus extra to taste

1/4 tsp freshly ground black pepper

1 cup cherry tomatoes halved or 2 medium tomatoes chopped

2 tbsp fresh basil chopped

1 tbsp chives thinly sliced

1/4 small red onion very thinly sliced optional

pinch red pepper flakes optional

flaky sea salt for finishing

1 tbsp toasted pine nuts or pistachios optional for crunch

How to Make this

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1. If cottage cheese is cold take it out 20 minutes so it’s room temp, if it’s watery scoop into a fine mesh sieve and let it drain a minute or two to remove excess whey.

2. Toast the pine nuts or pistachios in a small dry skillet over medium heat until fragrant and lightly golden, shake the pan often, then set aside to cool.

3. In a food processor or high speed blender combine the cottage cheese, 1 tablespoon olive oil, lemon juice, minced garlic, 1/4 teaspoon fine sea salt and the black pepper; pulse until very smooth and creamy scraping the sides once or twice, add the extra tablespoon of oil if you want it silkier.

4. Taste the whipped cheese and adjust salt or lemon, remember cottage cheese can need a little more salt than you expect so add slowly.

5. Halve the cherry tomatoes or chop the medium tomatoes and toss them in a bowl with the chopped basil, chives, very thinly sliced red onion if using, a pinch of red pepper flakes if you like heat, a drizzle of olive oil and a light sprinkle of salt.

6. Spoon or spread the whipped cottage cheese into a shallow bowl, try to make a little well in the center so the tomatoes sit nicely.

7. Pile the tomato and herb mixture on top of the whipped cheese, press gently so some juices mingle with the cream.

8. Finish with a generous drizzle of extra virgin olive oil, a few flakes of flaky sea salt, the toasted nuts for crunch and an extra scatter of chopped basil or chives, serve with crusty bread or crackers and dig in.

Equipment Needed

1. fine mesh sieve, to drain any excess whey from cold cottage cheese
2. small dry skillet, for toasting the pine nuts or pistachios
3. food processor or high speed blender, to whip the cottage cheese smooth
4. measuring spoons plus a tablespoon measure, for lemon juice olive oil and salt
5. mixing bowls, one medium to toss the tomatoes and herbs, one shallow to serve the whipped cheese
6. chef knife, for halving tomatoes chopping basil and slicing the red onion
7. cutting board, for all your chopping and prep
8. rubber spatula or spoon, to scrape the sides and spread the cheese into a shallow bowl
9. microplane or small grater (optional), handy for mincing garlic finely and evenly

FAQ

Q: Can I use low fat or nonfat cottage cheese? A: Yes, you can, but it will taste less rich. Add 1 to 2 tbsp extra olive oil or a spoonful of full fat yogurt to bring back creaminess. If the curds feel big, give it a quick blitz in a blender or use an immersion blender.

Q: How do I get the cottage cheese ultra creamy? A: Use room temp cottage cheese and blitz it in a blender, food processor or with an immersion blender until smooth. Add the lemon juice and olive oil while blending for a silkier texture. Don’t overblend if you still want a little curd.

Q: How long will the bowl keep in the fridge? A: Store components separately. Whipped cottage cheese keeps 2 to 3 days in an airtight container. Tomatoes get watery after a day so store them separately and dress just before serving. Toasted nuts lose crunch, so add them right before eating.

Q: Can I make this ahead for guests? A: Totally. Make the whipped base a day ahead and chill. Slice tomatoes and herbs just before serving and let the base sit at room temp 15 to 20 minutes so flavors wake up. Assemble last minute for best texture.

Q: I’m lactose intolerant, any swaps? A: Try lactose free cottage cheese if you can find it, or use silken tofu blended with a little olive oil, lemon and garlic for a similar savory texture. Taste and adjust salt since tofu is milder.

Q: What’s good to serve with it? A: Toasted sourdough, pita, crackers, cucumber slices or grilled bread are perfect. Also works as a salad topper, spread for sandwiches, or a quick breakfast with a soft boiled egg on top. Pro tip: a light drizzle of olive oil and flaky sea salt right before serving makes it pop.

Savory Whipped Cottage Cheese And Tomatoes Bowl Recipe Substitutions and Variations

Full fat cottage cheese: swap with thick Greek yogurt or ricotta for similar creaminess, or for a dairy-free option use blended silken tofu or unsweetened coconut yogurt.
Extra virgin olive oil: use avocado oil or light olive oil for cooking, or try walnut oil for a nuttier finish when drizzling.
Fresh lemon juice: replace with white wine vinegar or apple cider vinegar, or use lime juice if you want a brighter, more tangy pop.
Toasted pine nuts or pistachios: sub toasted almonds, chopped walnuts, pepitas or sunflower seeds for the same crunchy bite.

Pro Tips

1. Let the cottage cheese warm to room temp for about 20 minutes and if it seems watery let it drain a minute or two in a fine mesh sieve or blot it with paper towel. Warmer, drier curds blend up lighter and give you that whipped, airy texture.

2. Use a food processor or high speed blender and start with the smaller amount of olive oil, then add more only if you want silkier texture. Stop a couple times to scrape the sides, taste, then pulse again — smoother comes from repeating short bursts not one long grind.

3. Go slow with salt and lemon, taste as you go. Cottage cheese often needs more salt than you expect so add a little, taste, then add more if needed. A touch more lemon after blending brightens everything without making it sour.

4. Toast your nuts last minute and finish with a big drizzle of good olive oil and flaky sea salt right before serving. Toasted nuts lose their crunch fast and the olive oil plus flaky salt are the simple things that make it feel restaurant level, trust me.

Savory Whipped Cottage Cheese And Tomatoes Bowl Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

310

kcal

Equipment: 1. fine mesh sieve, to drain any excess whey from cold cottage cheese
2. small dry skillet, for toasting the pine nuts or pistachios
3. food processor or high speed blender, to whip the cottage cheese smooth
4. measuring spoons plus a tablespoon measure, for lemon juice olive oil and salt
5. mixing bowls, one medium to toss the tomatoes and herbs, one shallow to serve the whipped cheese
6. chef knife, for halving tomatoes chopping basil and slicing the red onion
7. cutting board, for all your chopping and prep
8. rubber spatula or spoon, to scrape the sides and spread the cheese into a shallow bowl
9. microplane or small grater (optional), handy for mincing garlic finely and evenly

Ingredients

1 1/2 cups full fat cottage cheese room temp
1 to 2 tbsp extra virgin olive oil plus extra for drizzling
1 tbsp fresh lemon juice
1 small garlic clove minced or grated
1/4 tsp fine sea salt plus extra to taste
1/4 tsp freshly ground black pepper
1 cup cherry tomatoes halved or 2 medium tomatoes chopped
2 tbsp fresh basil chopped
1 tbsp chives thinly sliced
1/4 small red onion very thinly sliced optional
pinch red pepper flakes optional
flaky sea salt for finishing
1 tbsp toasted pine nuts or pistachios optional for crunch

Directions

If cottage cheese is cold take it out 20 minutes so it's room temp, if it's watery scoop into a fine mesh sieve and let it drain a minute or two to remove excess whey.
Toast the pine nuts or pistachios in a small dry skillet over medium heat until fragrant and lightly golden, shake the pan often, then set aside to cool.
In a food processor or high speed blender combine the cottage cheese, 1 tablespoon olive oil, lemon juice, minced garlic, 1/4 teaspoon fine sea salt and the black pepper; pulse until very smooth and creamy scraping the sides once or twice, add the extra tablespoon of oil if you want it silkier.
Taste the whipped cheese and adjust salt or lemon, remember cottage cheese can need a little more salt than you expect so add slowly.
Halve the cherry tomatoes or chop the medium tomatoes and toss them in a bowl with the chopped basil, chives, very thinly sliced red onion if using, a pinch of red pepper flakes if you like heat, a drizzle of olive oil and a light sprinkle of salt.
Spoon or spread the whipped cottage cheese into a shallow bowl, try to make a little well in the center so the tomatoes sit nicely.
Pile the tomato and herb mixture on top of the whipped cheese, press gently so some juices mingle with the cream.
Finish with a generous drizzle of extra virgin olive oil, a few flakes of flaky sea salt, the toasted nuts for crunch and an extra scatter of chopped basil or chives, serve with crusty bread or crackers and dig in.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.