Just peachy.
Ready to dip into the cottage cheese fad, but nervous about blitzing it into pasta sauce or stirring it into cookie dough? Make whipped cottage cheese toasts. Featuring grilled peaches drizzled with honey and sprinkled with pistachios, this spin on the classic peach and ricotta toast will be your ticket aboard this viral trend.
When grilling peaches, selecting firm, slightly underripe fruit is key. If the peaches are too soft and juicy, they will tend to fall apart on the grill. Don’t worry: the high heat of the grill will bring out their sweetness and soften them, rendering them juicier and more flavorful.
For the creamiest, thickest whipped topping, choose full-fat cottage cheese rather than 2% or fat free. Drain it as thoroughly as possible before whipping and, once it’s whipped, make sure to chill it down before trying to build the toasts. It will hold its shape much better when cold.
Once assembled, these toasts are best served immediately. If you have leftover whipped cottage cheese or grilled peaches, they can be stored separately in an airtight container in the refrigerator. The grilled bread can also be stored in an airtight container at room temperature. Pop it under the broiler to recrisp and warm it when you’re ready to assemble more toasts.
Enjoy!
Peaches 'n' Honey Whipped Cottage Cheese Toast
(Makes 16)
1 lb. cottage cheese, preferably full-fat
2 large firm yellow peaches, pitted and cut into 8 wedges each
¼ c. plus 2 tsp. extra-virgin olive oil
16 (1/2” thick) slices baguette
1 tbsp. honey, plus more for drizzling
2 tbsp. toasted pistachios, for serving
Equipment: grill or grill pan
Instructions
In a food processor, process cottage cheese until smooth, about 1 minute, stopping to scrape down the bowl as needed. Transfer to an airtight container and refrigerate until ready to use.
Clean grill or grill pan and rub lightly with oil. Heat over medium-high heat for at least 10 minutes to preheat.
In a medium bowl, toss together peaches and 2 teaspoons olive oil. Working in batches as needed, arrange peaches on preheated grill, cut side down, and cook undisturbed until lightly charred and caramelized, 2-3 minutes. Turn onto the other side and cook 2 minutes more.
Transfer grilled peaches to a clean plate and set aside. Repeat with remaining peaches as necessary.
Brush baguette on both sides with remaining ¼ cup olive oil. Place on grill and cook undisturbed until well-marked on one side, 1-2 minutes. Turn onto other side and cook 2 minutes more. Transfer to a clean sheet tray and let cool.
To serve, dollop about 2 tablespoons of cold whipped cottage cheese on each slice of grilled baguette. Top with two slices of grilled peaches and drizzle with honey. Top with pistachios.
Originally posted August 1, 2024.
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