Italian · Breakfast
Cottage Cheese Sun-Dried Tomato Basil Smash Tub
Creamy cottage cheese spread with sun-dried tomatoes, fresh basil, and pine nuts, batch-prepped for an Italian smash tub scooped onto sourdough toast.
$
12 minsPrep
3 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
28gFat
48gCarbs
4gSugar
7gFiber
520mgSodium
12mgChol
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Instructions
1
Prep
Toast 15g pine nuts in a dry pan over medium heat for 2–3 minutes, stirring constantly, until golden and fragrant; cool on a plate. Finely chop 40g drained sun-dried tomatoes. Tear 10 fresh basil leaves. Finely grate 0.5 garlic clove. Measure lemon juice, zest, olive oil, salt, pepper, and chilli flakes.
2
Build
In a medium bowl, lightly mash 200g cottage cheese with a fork to break up curds while keeping texture. Whisk in garlic, lemon juice, zest, olive oil, salt, pepper, and chilli flakes until evenly seasoned.
3
Finish
Fold in sun-dried tomatoes, torn basil, and toasted pine nuts gently, keeping basil whole and pine nuts evenly distributed. Transfer to an airtight tub and refrigerate up to 3 days.
4
Plate
Toast 1 slice wholemeal sourdough per serving until golden. Scoop roughly 64g of the smash onto each slice and scatter extra torn basil over the top for freshness.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) full-fat cottage cheese
- 40g (1.4 oz) sun-dried tomatoes in oil
- 15g (0.5 oz) pine nuts
- 10 fresh basil leaves
- 0.5 medium garlic clove
- 1.5 tsp fresh lemon juice
- 0.125 tsp fresh lemon zest
- 1 tbsp extra-virgin olive oil
- 0.125 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 0.125 tsp dried chilli flakes
- 2 slices wholemeal sourdough
- 2 wholemeal wraps