If you’re looking for a delicious and super easy brunch recipe this weekend, then this tomato and edamame bruschetta with cottage cheese is a must try! This recipe comes from our Fernwood Pulse platform, which is packed with recipes like this one, plus at home workouts, yoga flows, Pilates and meditations.
Explore our blog for more delicious and nutritious recipes and information on women’s health and fitness.
Serves 1, 15 minutes
Meal Breakdown 1658 KJ
Protein 27g
Carbohydrates 32g
Fats 18g
Ingredients
- 60g edamame
- 1 thin slice wholemeal bread
- ½ tbsp olive oil
- 2g chopped basil
- ¼ garlic clove, finely chopped
- 1 small red onion, finely chopped
- ½ small tomato, diced
- Cracked pepper, to taste
- 155g low-fat cottage cheese
Method Steps
- Bring a small saucepan of water to the boil. Add the edamame and cook for 5 minutes. Drain and rinse under cold water. Remove from shell.
- Preheat chargrill or grill to high. Brush both sides of bread with half the olive oil and chargrill each side until lightly charred, about 1-2 minutes.
- Combine the basil leaves, edamame, garlic, onion and tomato in a bowl. Add remaining olive oil and season with cracked black pepper to taste. Mix well. Set aside for 10 minutes.
- To serve, spoon the mixture onto the grilled bread and top with cottage cheese. Season to taste. Enjoy!
