Summer Harvest Toasts

Serves 2 entrees or 8 appetizers


  • 1 loaf sourdough or seeded country bread

  • 16 oz Good Culture Cottage Cheese

  • 1 zucchini or summer squash, peeled into ribbons

  • 1 cup cherry tomatoes, halved

  • ½ cup chopped asparagus

  • ¼ cup loosely packed chopped basil

  • ¼ cup loosely packed microgreens

  • 2 tablespoons olive oil

  • Flaky sea salt and black pepper, to taste


  1. Slice the loaf into 8 pieces, and broil or toast until golden. 

  2. Divide the cottage cheese among toasts (about 4 tablespoons per slice), and arrange with the prepared vegetables. 

  3. Sprinkle with basil, microgreens, and a drizzle with olive oil. Garnish with flaky salt and pepper, and enjoy immediately.