Strawberry Toast with Creamy Spread
Strawberry Toast with Creamy Spread
Brie Thompson
8
10 minutes
10 minutes
A little toast, a lot of flavor. Sourdough brushed with Blood Orange Infused Olive Oil gets a creamy cottage cheese and cream cheese spread brightened with Strawberry Lemonade White Barrel Aged Balsamic. Fresh strawberries, crunchy pistachios, basil, and a pinch of Vanilla Bean Infused Sea Salt make this strawberry toast feel special for breakfast, brunch, or a snack.
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Ingredients
Toast
- 3 Tbsp Blood Orange Infused Olive Oil
- 8 slices Sourdough Bread
Creamy Spread
- ½ cup Cottage Cheese
- ½ cup Cream Cheese
- 3 Tbsp Strawberry Lemonade White Barrel Aged Balsamic
- ½ tsp Vanilla Bean Infused Sea Salt
To Serve
- Strawberries, sliced
- Pistachios, chopped
- Fresh Basil, chiffonade
- Strawberry Lemonade White Barrel Aged Balsamic, to finish
- Vanilla Bean Infused Sea Salt, to finish
Directions
Heat a skillet over medium heat. Brush both sides of the sourdough slices with Blood Orange Infused Olive Oil. Toast the bread in the skillet until lightly golden on both sides. Set aside.
Combine the cottage cheese, cream cheese, Strawberry Lemonade White Barrel Aged Balsamic, and Vanilla Bean Infused Sea Salt in a food processor. Pulse until smooth.
Spread the cottage cheese mixture onto the toast. Top with the strawberries, pistachios, and basil.
Finish with a drizzle of Strawberry Lemonade White Barrel Aged Balsamic and a pinch of Vanilla Bean Infused Sea Salt. Serve immediately.