Ingredients
Scale
- 1 to 2 thick slices of sourdough or artisan bread
- 1/2 cup small curd cottage cheese (full-fat recommended for creaminess)
- 1 to 2 tablespoons chili crisp oil (such as Lao Gan Ma or Momofuku)
- 1 teaspoon honey or maple syrup (optional, for a sweet-heat balance)
- 1 teaspoon fresh chives or scallions, finely chopped
- A pinch of sea salt and freshly cracked black pepper
- Optional: A few slices of cucumber or a squeeze of lime juice
Instructions
- Place your bread slices in a toaster or on a pan with a little bit of butter. Toast until they are golden brown and very crunchy. A sturdy toast is important so it can hold the weight of the toppings without getting soggy.
- For a smoother experience, you can pulse the cottage cheese in a small blender for 30 seconds to make “whipped” cottage cheese. If you prefer the classic texture, simply stir the cottage cheese in a small bowl with a pinch of salt and pepper.
- Generously spread the cottage cheese over the warm slices of toast. Ensure you go all the way to the edges so every bite has that creamy foundation.
- Stir your jar of chili crisp oil to ensure you get plenty of the crunchy bits from the bottom. Drizzle one to two tablespoons over the top of the cottage cheese. Use more or less depending on your spice tolerance.
- Finish the toast with a drizzle of honey if you like a “hot honey” effect. Sprinkle on the fresh chives or scallions. Serve immediately while the bread is still warm and the cottage cheese is cold.
- Cook Time: 10 minutes