Ingredients:

  • 1 pint Cherry or Grape Tomatoes
  • 1 Tbsp Extra Virgin Olive Oil (Cooking)
  • 2 cloves Garlic, finely minced
  • 1/4 tsp Sea Salt
  • Pinch Black Pepper
  • 1 1/2 cups High-Protein Cottage Cheese
  • 3 oz Mozzarella Pearls (Bocconcini), drained
  • 1/4 tsp Lemon Zest (Optional)
  • 1/2 cup Fresh Basil Leaves
  • 1–2 Tbsp Balsamic Glaze (or Reduction)
  • 1 tsp Extra Virgin Olive Oil (Finishing)

Instructions:

  1. Prep the Ingredients: Halve the cherry tomatoes and mince the garlic. In a small bowl, gently combine the cottage cheese, drained mozzarella pearls, and optional lemon zest. Season lightly with a pinch of salt and pepper. Divide the mixture evenly between the two serving bowls. Tear the basil leaves.
  2. Burst the Tomatoes: Heat 1 Tbsp of cooking olive oil in the frying pan over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the halved tomatoes, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and begin to burst, releasing their juices.
  3. Assemble the Bowls: Immediately spoon the warm tomato mixture and pan juices over the cool cottage cheese base in both serving bowls. Drizzle each bowl generously with the balsamic glaze (or reduction). Finish with a delicate drizzle of the high-quality finishing olive oil.
  4. Garnish and Serve: Scatter the torn fresh basil leaves over the top of each bowl. Serve immediately while the contrast between the warm tomatoes and the cool cheese is at its peak.