Whipped Cottage Cheese Dip with Sourdough Toast

• 90
  2 cups whole milk cottage cheese

  Village cottage cheese (Tvorog) 15%, ZIP, 250 g90$6.93Buy from GastronomUSA
• 94
  2 tbsp extra-virgin olive oil, divided

  Original Extra Virgin Olive Oil (500ml)94$32.00Buy from Kosterina
• 90
  1 tsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 71
  1/2 cup cherry tomato passata

  Realfoods By Organico Organic Cherry Tomato Passata 420G71$12.00Buy from SuperfoodUK
• 77
  8 slices sourdough bread, thickly sliced

  Sprouted Sourdough Spelt Bread77$7.99Buy from Berlin Natural Bakery
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper, freshly cracked

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1. 1

   Brush both sides of the sourdough bread slices with 1 tablespoon of extra-virgin olive oil.

2. 2

   Warm a large skillet over medium-high heat and toast the bread slices for 2 minutes per side until crisp and golden brown, then transfer to a serving platter.

3. 3

   In the same skillet over medium heat, add the cherry tomato passata along with a pinch of fine sea salt and black pepper; simmer gently for 2 to 3 minutes until warmed through and lightly thickened, then remove from heat.

4. 4

   Add the whole milk cottage cheese, minced garlic, remaining 1 tablespoon of extra-virgin olive oil, 0.5 teaspoon of fine sea salt, and 0.25 teaspoon of black pepper to a food processor or high-speed blender.

5. 5

   Blend on high speed for 1 to 2 minutes, scraping down the sides once, until the mixture is completely smooth, airy, and velvety.

6. 6

   Spoon the whipped cottage cheese into a shallow serving bowl, swirl the warm cherry tomato passata over top, and serve immediately with the warm sourdough toast.