Preheat oven to 400 degrees. Line a large rimmed baking pan with parchment paper; set aside.
Oven-roasted shallots and tomatoes serve as a savory and slightly sweet topping to whipped cottage cheese and fresh Hy-Vee Bakery Italian bread.
Servings and Ingredients
|1 (16-oz.) loaf Hy-Vee Bakery Italian bread, unsliced|
|1 (1-lbs.) container Campari tomatoes, sliced 1/8-inch thick|
|1 shallot, sliced 1/8-inch thick|
|5 whole garlic cloves, peeled|
|8 ½ tbsp. Gustare Vita olive oil, divided|
|½ tsp. Hy-Vee salt, divided|
|½ tsp. Hy-Vee ground black pepper, divided|
|½ (24-oz.) container Hy-Vee 4% small curd cottage cheese|
|1 ½ tsp. fresh chives, chopped; plus additional for garnish|
Things To Grab
- Large rimmed baking pan
- Parchment paper
- Medium nonstick skillet
Arrange tomatoes, shallot, and garlic in a single layer in prepared baking pan. Drizzle with 2 tablespoons olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 25 to 30 minutes or until softened.
Place roasted garlic, cottage cheese, 1/2 tablespoon olive oil, 1-1/2 teaspoons chives, and remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a blender. Cover and pulse until smooth.
Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add 2 bread slices; cook 1 to 2 minutes or until toasted, turning halfway through. Repeat toasting remaining bread slices, using 1 tablespoon oil, and 2 bread slices for each batch.
To serve, spread cottage cheese mixture on toasted bread slices; top with roasted tomatoes and shallot. Garnish with additional chives, if desired. Cut each slice in half to serve.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 6mg
- Sodium: 453mg
- Total Carbohydrates: 23g
- Protein: 7g
Hy-Vee Test Kitchen