Is there any other time of year that you can ravenously devour deviled eggs in such quantity other than Easter? I know, I couldn’t think of one either. But as much as I love all those deviled eggs, you can’t deny the post-deviled egg effects and at some point, when you reach un buttoning Sunday church service pants and taking of your Spanx levels – you need to switch to something else a little lighter… Scoop yourself an extra serving of this Cottage Caprese. All the creaminess and none of those uncomfortably sulfurous side effects. You know who you are…
And if you’re anything like me, it’s only just dawned on you this week that Easter is in two days and I’m no where near prepared. Sure Easter candy has been out since Valentine’s Day, which I’ll never understand, but I haven’t even had the chance to burn out on all the Easter Candy. The Cadbury Mini Eggs are my absolute favorite – and I counted on getting a bag of them every year from my mom… but now that I’m married she doesn’t send me the same holiday care packages she used too. I feel Easter Jipped!!
I suppose I can stock up on Monday once it all goes on sale for half off. #brightside
The beauty of this cottage caprese is that it goest together in a snap and it will blow your great aunt’s canned “fruit salad” out of the water. And you know that things in here are fresh, not canned back in ’95 when coulots were still a thing. On a side note – what’s with all the jumpers and overalls making a style comeback? I think that is one fashion memo I am happy to have missed.
This cottage caprese will not go out of style – because you can’t go wrong with protein packed skim cottage cheese in lieu of mozzarella in traditional caprese, and garlic toasted pine nuts that just make this impossible to comprehend savory.
Sure, you could serve this on toasted baguette – but my chosen method? With a spoon. A really big one. I couldn’t stop. You can’t handle the fresh!
Have a chocolatey Easter everyone and save some room for this! And take a break from the deviled eggs, your loved ones will thank you. Dads out there, I’m looking at you.
And if you’re still struggling for other Easter Brunch ideas – try these 10 Brunch recipes on for size. Of your face.
Smoked Salmon Breakfast Bagel
Potato Dill Frittata with Vermont White Cheddar Hollandaise
Cinnamon Rum Raisin Bagels
Quick and Easy Cheese Danishes
Pear and Chocolate Bread Pudding
Baked Lemon Blueberry Donuts
Chorizo Breakfast Hash
Gluten Free Cranberry Crumble Bars
2 cups Skim Cottage Cheese
3 Whole Tomatoes
½ cup Basil, chiffonade
⅓ cup Pine Nuts, toasted
1 clove Garlic, minced
Salt and Pepper
Baguette, sliced and toasted
Cut tomatoes into quarters. With a spoon, remove the seeds from the middle of the tomato pieces. Roughly chop the tomatoes into large chunks. Sprinkle all chopped tomatoes with salt. Place all pieces into a sieve or strainer and let rest over a bowl in the fridge for about 30 minutes to 1 hour. Rinse tomatoes of the salt and dry on paper towels. Place tomatoes into a large bowl. Add in cottage cheese, basil, toasted pine nuts, garlic, and salt and pepper to taste.
Gently mix to combine and allow to rest in the fridge to let the flavors meld. Or devour immediately on toasted baguette.