Ingredients
Topping
- 400g (1 can) high-quality canned whole peeled tomatoes
- 1 tbsp olive oil
- 1 clove of garlic, thinly sliced
- ½ tsp dried oregano
- ¼ tsp sea salt, or to taste
- black pepper, to taste
- 1 tsp balsamic vinegar or red wine vinegar
- pinch of chilli flakes (optional)
- fresh basil leaves, chopped (to garnish)
Whipped Cottage Cheese
- 250g cottage cheese
- 2 tbsp Greek yoghurt
- 1 tbsp olive oil
- pinch of salt
- fresh basil
Directions
Step 1
Drain the canned tomatoes well through a sieve, reserving the tomato juice for soups, sauces, or stews.
Step 2
Roughly chop the tomatoes and place them on a baking tray lined with baking paper.
Step 3
Add the olive oil, garlic, oregano, salt, pepper, vinegar, and chilli flakes (if using). Toss gently to coat, then spread into an even layer.
Step 4
Roast at 190°C fan-assisted for 25–35 minutes, until the tomatoes have thickened, the flavours have concentrated, and the edges are lightly caramelised.
Step 5
Stir through the chopped fresh basil just before serving.
Step 6
Whipped Cottage Cheese - Method Blend all the ingredients until smooth and creamy. Spread the whipped cottage cheese onto a serving plate, spoon over the roasted tomato bruschetta topping, then finish with a drizzle of olive oil and extra fresh basil. Serve with crackers, crostini, or toasted bread.
