Honest recipe title? I should call this high maintenance cottage cheese toast because it was too much work! A cheese toast should be an easy gluten-free breakfast with minimal prep…this was not. It tasted great but I consider it a fail because it had too many steps.
Here’s what I would do:
-lavender honey was delicious, easy and worth making again
-lemon cottage cheese wasn’t amazing, use ricotta or cream cheese instead
-apricots were unripe and hard…use ripe fruit or dried and skip the broil step for faster prep
If you are would like to make this crazy multi-step toast,I included the recipe below.
Apricot Lavender Honey Cottage Cheese Toast
Quick Lavender Infused Honey
Heat 1 cup of honey with 4 teaspoons of culinary lavender 2 small sprigs of fresh lavender flowers. Warm and stir but do not boil. Let sit for 20 minutes or overnight is even better.
Apricots
Slice fresh apricots into pieces or use California style dried slab apricots instead. My apricots were unripe and hard with no flavor. I baked them on low broil with a sprinkle of large grain sugar until soft. This took about 20 minutes in my oven but may take more or less time in yours. Cooking concentrated the flavor and made them tender too.
Lemon Cottage Cheese
Blend 1 cup of rinsed cottage cheese with 1 teaspoon lemon zest and 2 tablespoons of lemon juice or more to achieve a thick smooth cheese.
Toast gluten-free bread and spread with the cheese. Place a few apricots on top and drizzle with some lavender honey. Sprinkle the toasted almonds or other nuts and a few lavender flowers.
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