Fresh mixed berries and creamy cottage cheese come together to make one sweet berry bruschetta. Enjoy al fresco as a snack or meal on any hot summer day!
August is traditionally one of the hottest months of the year in Michigan. The boys and I spend most days outside enjoying the water table, kiddie pool, walks to the park, and sandbox. That means when it comes to cooking lunch or dinner, I need to beat the heat and like to turn off the oven, slow cooker, and stove, and enjoy meals al fresco. Al fresco meals include fresh, tasty ingredients that require minimal cooking. While I could live off of the traditional tomato and mozzarella bruschetta al fresco, my family thinks otherwise. Or really the picky eating toddler does. So Mom created a recipe where we compromise some of the bruschetta ingredients and still get that great, no-bake al fresco flavor with this fresh berry bruschetta.
Fresh mixed berries and creamy cottage cheese come together to make one sweet berry bruschetta!… Click To Tweet
We are a big cottage cheese eating family. I usually serve a bowl of cottage cheese with most meals [family style] and immediately knew it would make a great crostini topping with this berry bruschetta recipe. Why? Because berries + cottage cheese go together like peas and carrots. Add some crusty bread and you’ve got yourself a meal! Protein + carbohydrate + antioxidants = the perfect meal folks! My kiddos do not understand that equation but this nutrient-focused Mom is looking out for their best interest!
I know I know, to make the crostini I HAD to turn on the oven to toast the bread. But the great thing about using cottage cheese vs. mozzarella in this recipe is that the cottage cheese didn’t’ require melting. It was creamy and delicious without warming. I’m not suggesting you skip the tomato and mozzarella version… but give this berry bruschetta a try! Your kids will thank me… I mean you 😉
- 12 slices French bread [½ inch thick slices]
- 3 tablespoons butter, melted
- 1 cup cottage cheese
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ½ cup blueberries
- ½ cup raspberries
- ½ cup strawberries, sliced
- 2 tablespoons balsamic vinegar
- 1 teaspoon white sugar
- 1 tablespoon fresh mint, chopped
- Preheat your oven to 400 degrees. Arrange bread slices in a single layer on baking sheet. Brush with melted butter. Back until lightly golden, about 7 minutes.
- In a small bowl combine the cottage cheese, cinnamon, and vanilla extract. Stir to combine.
- In a separate bowl combine the fruit, balsamic vinegar, sugar and mint. Stir to combine.
- To assemble the bruschetta, spread about 1-1½ tablespoons of the cottage cheese mixture over each slice of bread. Top with about 1-1½ tablespoons of the fruit mixture. Serve immediately.
Disclaimer: I am proud to partner with the United Dairy Industry of Michigan to bring you healthy recipes made with cow’s milk. Because of these great partnerships I am able to share delicious and nutritious family-friendly recipes. As always all opinion and ideas are 100% my own. Find out why Milk Means More on Twitter, Facebook, YouTube, Pinterest, and Instagram.