Author: Olivelle
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!
Ingredients:
- 3 Tbsp of Blood Orange Infused Olive Oil
- Sourdough Toast, cut into 8 slices
- 1/2 cup cottage cheese
- 1/2 cup cream cheese
- 3Tbsp Strawberry Lemonade White Barrel Aged Balsamic
- 1/2 tsp Vanilla Bean Infused Sea Salt
To Serve:
- Strawberries, sliced
- Pistachios, chopped
- Fresh Basil, chiffonade
- Strawberry Lemonade White Barrel Aged Balsamic, to drizzle
- Pinch of Vanilla Bean Infused Sea Salt
Directions:
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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.
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In a food processor combine cottage cheese, cream cheese, Strawberry Lemonade White Barrel Aged Balsamic, and Vanilla Bean Infused Sea Salt. Pulse until smooth.
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Spread a spoonful of the cottage cheese mixture onto the toast slices. Top with strawberry slices, pistachios, and basil.
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Finish with a drizzle more of the Strawberry Lemonade White Barrel Aged Balsamic and a pinch of Vanilla Bean Infused Sea Salt.
