I would never have expected that cleaning out the refrigerator could taste soooo good !!
Way in the back of the top shelf was a carton of cottage cheese which was fast approaching the ‘use by date’. The weather has gotten cooler so I decided to find something to bake with cottage cheese. And there, on the 101 Cookbooks website (which is one of my inspirations)….was a Cottage Cheese muffin recipe using sun-dried tomatoes. I’d just made Oven-Roasted Cherry tomatoes the day before….another result of cleaning the fridge. The recipe calls for parmesan cheese but I had a little asiago (another leftover in the cheese drawer) so I used a combo of parm & asiago. You could even use pecorino but I would reduce the salt. I didn’t have almond flour, so I ground up whole almonds in my Magic Bullet. This is not a heavy, dense bread like many fruity quick breads. It is quite light and tantalizes your mouth with great flavors. I’ve never made savory quick breads, but this really yummy. Definitely a ‘can’t eat just one slice’ !!!
COTTAGE CHEESE BREAD with Oven Roasted Tomatoes
adapted from 101 Cookbooks
1 cup plain cottage cheese (non-fat or low-fat works)
3/4 cup parmesan cheese, freshly grated (used combo parm & asiago)
1/4 cup flour
1 cup almonds, very finely ground
1 teaspoon baking powder
1/4 cup oven-dried tomatoes, finely chopped
1/4 cup basil, finely chopped
1/4 cup water
4 eggs, lightly beaten
1/2 teaspoon salt
Preheat oven to 400F degrees. Spray loaf pans with olive oil.
Reserve 1/4 cup parmesan cheese. Combine all ingredients in a bowl and mix together.
Spoon the mixture into the loaf pan 3/4 full, scatter with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.
Makes 1 loaf or 3 small loaf tins.