Ingredients:

  • 1.5 lb (680 g) cherry or grape tomatoes, rinsed
  • 1–2 tbsp (15–30 ml) extra-virgin olive oil
  • 1 small garlic clove, thinly sliced or smashed
  • 1/4 tsp sea salt (or to taste)
  • 1/8 tsp freshly ground black pepper
  • Pinch red-pepper flakes (optional)
  • 16 oz (454 g / 2 cups) low-fat or 2% cottage cheese, well-drained
  • 1/2 cup (120 g) plain Greek yogurt (or use all cottage cheese)
  • 3 tbsp (30 g) shelled hemp seeds (hemp hearts)
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tsp lemon zest (optional)
  • 1–2 tbsp (15–30 ml) finely chopped fresh basil (plus extra leaves for garnish)
  • 1/2 tsp fine sea salt (adjust to taste)
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp (30 ml) extra-virgin olive oil (to finish)
  • 1–2 tbsp (15–30 ml) balsamic glaze or good balsamic vinegar
  • Fresh basil leaves (hand torn)
  • Flaky sea salt (for finishing)
  • Optional: 1–2 tbsp toasted pine nuts or chopped toasted almonds for crunch

Instructions:

  1. Drain the cottage cheese (optional but recommended): place cottage cheese in a fine mesh sieve over a bowl for 5–10 minutes, or wrap in a clean towel/cheesecloth and gently press to remove excess whey.
  2. Make the high-protein cottage-cheese spread: combine drained cottage cheese, Greek yogurt, hemp seeds, lemon juice, lemon zest (if using), chopped basil, 1/2 tsp sea salt, and 1/4 tsp black pepper in a bowl. For a smoother texture, pulse 4–6 times in a food processor or blender until just combined but still slightly chunky; taste and adjust seasoning.
  3. Blister the tomatoes: heat a large skillet over medium-high until hot, add 1–2 tbsp olive oil and the sliced garlic and sauté 20–30 seconds until fragrant without burning. Add tomatoes in a single layer and let sit undisturbed 1–2 minutes until skins blister. Toss or shake the pan and continue cooking, stirring occasionally, until most tomatoes have split and released juices, about 4–6 minutes total; season with salt, pepper, and red-pepper flakes if using, then remove from heat.
  4. Assemble the dish: spread a generous layer of the cottage-cheese mixture on a serving platter or individual plates, spoon blistered tomatoes and their juices over the top, drizzle with extra-virgin olive oil and balsamic glaze, scatter torn basil leaves and toasted nuts if using, and finish with flaky sea salt and a crack of black pepper.
  5. Serve warm or at room temperature with crusty bread, crostini, or crisp greens. Store components separately: tomatoes refrigerated up to 2 days; cottage-cheese spread 3–4 days.