As we’ve discussed, monotony is acceptable sometimes even desirable! when it comes to breakfast. Still, sometimes you wake up and can’t face another bowl of yogurt. On those mornings, there’s this. Ricotta and cottage cheese are milder than yogurt, and better, I think, for savory applications, so here it’s paired with marinated tomatoes. If this makes you want a glass of wine, that’s because this recipe is pretty much a classic bruschetta topping. Feel free to save it for cocktail hour and schmear it on toasted bread.
Ingredients
- 1 large garlic clove, finely chopped
- 1 tablespoon fresh lemon juice
- ½ pint grape tomatoes
- ½ teaspoon kosher salt
- ½ teaspoon dried mint
- 1 tablespoon extra-virgin olive oil
- 1 cup ricotta or cottage cheese
How to Make It
- Combine the chopped garlic and lemon juice in a medium bowl; let them hang out while you prep the tomatoes. (The lemon juice will tame the garlic’s bite.)
- Slice the tomatoes in half lengthwise and add them to the bowl. Stir in the salt, mint, and olive oil and let it sit for a minute or two.
- Divide the cheese between two bowls and spoon the tomato mixture on top.
