Breakfast bruschetta with cottage cheese and berry salsa

Want more simple and delicious recipes?

Download our FREE Quick & Easy ebook now!

Download Now

(8)
Breakfast & Brunch|Vegetarian
1 peopleServes
1
Prep   10 min
Cook   2 min
  • Frozen mixed berries, 150 g, fresh or frozen
  • Vanilla bean extract, 1 teaspoon(s), or essence
  • Basil, 4 leave(s), shredded
  • Cottage cheese, low-fat, ¾ cup(s)
  • Burgen Bread, Soy-Lin, 1 slice(s), toasted
  • Pistachios, unsalted, 7 g

Method

Roughly chop or slice any larger berries. Place all the berries into a small non-stick frying pan with 2 teaspoons water. Place over medium-high heat, cook, shaking pan often for 1-2 minutes until berries are warm. Remove from the heat, spoon over the vanilla. Stand 5 minutes.

Combine the basil and cottage cheese. Spoon ½ cup onto the toast. Spoon over ½ cup of berries and their juices. Top with nuts and extra basil leaves if you like. Spoon the remaining basil cottage cheese and berries into a small bowl to have with bruschetta or spoon into a small container and have as a snack mid-morning.

Nutrition facts per serve
Makes 1 serve

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals1
Vegetables0
Fruit1
Dairy1
Healthy Fats & Oils1
Indulgences0
Calories385
Protein31.3 g
Total fat11.2 g
- Saturated fat4.3 g
Total carbohydrates33.4 g
- Total sugars20.2 g
Fibre10 g
Sodium763 mg

Want more simple and delicious recipes?

Download our FREE Quick & Easy ebook now!

Download Now