INGREDIENTS:

ingredients

 

• 2 pounds cherry tomatoes
• 4 shallots, peeled and cut in half 
• 1 head garlic, broken into cloves 
• 1 cup olive oil 
• 1 teaspoon kosher salt 
• 6 slices multigrain bread, toasted 
• 16 oz Hood® Cottage Cheese with Cracked Pepper
• 1 cup baby spinach 
• Flaky sea salt for finishing 
• Freshly cracked black pepper 
• 1 watermelon radish, thinly sliced (optional) 

 

 

DIRECTIONS:

directions

 

• Preheat oven 375°F. In a rimmed sheet pan or rectangular baking dish mix together tomatoes, shallots, garlic with loose skin removed, olive oil and kosher salt. Spread in an even layer and bake until tomatoes are softened and browned, about 1 hour. Rotate pan once during baking for even browning. When slightly cooled, remove garlic skins and discard.
• Assemble each toast with thick layer of cottage cheese, handful of spinach leaves, spoonful of roasted tomato mixture, flaky sea salt and black pepper. Garnish with thinly sliced watermelon radish and infused oil from tomatoes. Serve immediately. Optional: serve with a soft boiled jammy egg.