Ingredients:

  • 1 pint (350 g) Cherry or Grape Tomatoes, halved if large
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 large cloves Garlic, finely minced
  • 1/4 tsp Red Pepper Flakes (optional)
  • 1/2 tsp Dried Oregano (optional)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 cups (480 g) Large Curd Cottage Cheese
  • 1/2 tsp Lemon Zest (from half a lemon)
  • 1/2 cup packed Fresh Basil Leaves (chiffonade)
  • 2 Tbsp Balsamic Glaze (reduction)

Instructions:

  1. Prepare the Ingredients: Halve any very large cherry tomatoes; smaller ones can remain whole. Mince the garlic finely. Chop the fresh basil into a chiffonade. In a small bowl, gently stir the cottage cheese with the lemon zest, a pinch of salt, and pepper. Set aside.
  2. Burst the Tomatoes: Heat the olive oil in a medium skillet over medium-high heat until shimmering. Add the minced garlic and red pepper flakes (if using). Sauté quickly for 30 seconds until fragrant—do not let the garlic brown.
  3. Add the prepared tomatoes, dried oregano, salt, and pepper to the skillet. Cook, stirring occasionally, for 5 to 7 minutes. Cook until about one-third of the tomatoes have burst and the liquid forms a light sauce. Remove the skillet from the heat immediately. Taste and adjust seasoning.
  4. Assemble the Bowls: Divide the prepared, seasoned cottage cheese mixture evenly between two serving bowls. Spoon the warm, burst tomatoes and the garlic-infused sauce evenly over the cottage cheese base.
  5. Finish and Serve: Garnish generously with the fresh basil chiffonade. Drizzle 1 tablespoon (15 ml) of balsamic glaze over the top of each bowl. Serve immediately while the tomatoes are still warm, providing a beautiful textural and temperature contrast.