Savory Whipped Cottage Cheese and Tomatoes Bowl Recipe

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cherry tomatoes on the lined baking sheet with 1 Tbsp olive oil, balsamic vinegar, oregano, salt, and pepper. Ensure they are in a single layer.
3. Roast for 25–30 minutes, or until the skins are blistered and just beginning to collapse. Set aside to cool slightly.
4. Place the full-fat cottage cheese into the bowl of a food processor. Process for 1–2 minutes, scraping down the sides halfway, until the mixture is completely smooth and cloud-like.
5. Transfer the whipped cheese to a small mixing bowl. Gently fold in the minced chives, dill, garlic powder, lemon zest, and black pepper until just combined. Taste and adjust seasoning.
6. Spread the whipped cottage cheese mixture evenly across the bottom of two shallow bowls.
7. Spoon the warm burst balsamic tomatoes, along with any accumulated juices from the tray, generously over the top of the cheese base.
8. Finish with a generous drizzle of high-quality olive oil and a sprinkle of flaky sea salt. Serve immediately alongside toasted, crusty bread for dipping.