COTTAGE CHEESE ON TOAST WITH SEASONED TOMATOES, QUICK PICKLED CORN AND RED ONION

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Cottage cheese on toast with seasoned heirloom tomatoes, pickled corn and red onion.

Ingredients

  • ½ C. Cottage Cheese
  • ½ Pint Heirloom Cherry Tomatoes, halved
  • ¼ Small Red Onion, sliced lengthwise
  • 2 Tbsp. Cilantro leaves
  • Salt and Pepper, to taste
  • 1 Tbsp. Extra Virgin Olive Oil
  • Canyon Bakehouse Everything Bagels, toasted
QUICK PICKLED CORN
  • 2 C. Fresh or Frozen Corn Kernels
  • ¾ C. Apple Cider Vinegar
  • 2 Cloves Garlic, sliced
  • 3 tsp. Cane Sugar
  • ½ tsp. Cumin Seeds
  • Salt & Pepper, to taste
  • ½ Jalapeño pepper halved lengthwise, seeded and sliced

Directions

  1. Make the pickled corn in a medium saucepan. Bring the corn, vinegar, garlic, sugar and cumin to a simmer.
  2. Stirring, cook until the sugar is dissolved.
  3. Remove from the heat.
  4. Season the pickled corn with salt and pepper.
  5. Add the jalapeno slices and pour it into a pint-sized jar. Chill for 24 hours before serving and keep in the refrigerator for up to a week.
  6. In a small bowl, combine the halved cherry tomatoes, sliced red onion and cilantro leaves.
  7. Toss the mixture in olive oil and season with salt and pepper, to taste.
  8. To make the toast, spread each bagel half with cottage cheese and top with a spoonful of pickled corn and the tomato mixture.

Difficulty: Easy
Prep: 5 min
Cook: 5 min
Servings: 1-2