Ingredients:

  • 1 cup (225g) Full-fat Cottage Cheese
  • 2 Tablespoons (30ml) Plain Greek Yogurt (2% or full-fat)
  • 1/2 teaspoon Fresh Lemon Zest
  • A small pinch Fine Sea Salt
  • A tiny grind Black Pepper (optional)
  • 1/2 cup (about 75g) Fresh Blueberries
  • 1 Tablespoon (15ml) Maple Syrup (or Honey)
  • 1 teaspoon Cornflour (Cornstarch) (optional)
  • 1 Tablespoon (15ml) Water (if using cornflour)
  • 2 thick slices Sourdough or Multigrain Bread
  • 1 Tablespoon Toasted Nuts (e.g., chopped walnuts or pecans) (Optional garnish)
  • A few small Fresh Mint Leaves (Optional garnish)

Instructions:

  1. In a small bowl, combine cottage cheese, Greek yogurt, lemon zest, salt, and pepper. Using a fork or small whisk, briefly blend the mixture until slightly smoother. Set aside.
  2. If making the compote: In a small saucepan, combine blueberries, maple syrup, cornflour, and water. Heat over medium-low heat, stirring constantly, until the mixture just begins to simmer and thickens slightly (about 3-4 minutes). Remove from heat immediately. If skipping, simply toss fresh blueberries with a drizzle of maple syrup.
  3. Toast the bread slices to your preferred level of crunch.
  4. Spread a generous layer of the cottage cheese mixture evenly across both slices of toast.
  5. Spoon the warm or room-temperature blueberry mixture over the cheese layer. Garnish with toasted nuts and fresh mint, if using. Serve immediately.