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Cottage Cheese Toast (Whipped and Broiled, Not Lumpy)

Salted, drained, and whipped cottage cheese piled onto garlic toast and broiled until blistered — a smoother, higher-protein take on the viral breakfast trend.

  • Total Time: 20 minutes
  • Yield: 4 toasts 1x

Ingredients

Scale
  • 1 1/2 cups full-fat small-curd cottage cheese (4%)
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1 teaspoon lemon zest
  • 4 thick slices sourdough or crusty country bread
  • 1 garlic clove, halved
  • 1 tablespoon olive oil, plus more for drizzling
  • Cracked black pepper, to taste
  • Flaky salt, for finishing
  • Optional: chili crisp, honey, or fresh chives/dill, for topping

Instructions

  1. Place the cottage cheese in a bowl, stir in the salt, and let it sit for 10-15 minutes — the salt will draw out excess liquid.
  2. Tip the cottage cheese into a fine mesh sieve set over a bowl. Let it drain for 5-10 minutes, pressing gently once or twice with a spoon. Reserve the drained whey for another use.
  3. Transfer the drained curds to a food processor with the lemon zest. Blend for 60-90 seconds, scraping down the sides, until completely smooth and lightened in texture, like whipped ricotta.
  4. Toast the bread until golden and crisp. While still warm, rub one side of each slice with the cut garlic clove and drizzle lightly with olive oil.
  5. Preheat the broiler. Spread a thick layer of the whipped cottage cheese onto each toast, all the way to the edges.
  6. Set the toasts on a baking sheet and broil 2-3 minutes, watching closely, until the top is blistered and browned in spots.
  7. Finish with cracked black pepper, flaky salt, and your choice of chili crisp, honey, or fresh herbs. Serve immediately.

Notes

Don’t skip salting and draining — it’s the difference between a wet, grainy spread and a genuinely smooth one. Use full-fat, small-curd cottage cheese; low-fat versions split and weep under the broiler instead of browning. No food processor? A stick blender in a tall, narrow cup works, just takes a bit longer to fully smooth out. Whipped cottage cheese keeps well covered in the fridge for up to 4 days and doubles as a fast dip or bagel spread.

  • Author: Ella Whitley
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Method: Broiled
  • Cuisine: American