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Italian Cottage Cheese Plate

Makes 2 servings


1 cup low fat California cottage cheese

1 tablespoon finely chopped sun-dried tomatoes

2 teaspoons finely chopped fresh basil

1/4 teaspoon minced garlic

1/4 teaspoon finely grated lemon zest

2 cups baby arugula

2 tablespoons pine nuts, toasted

3/4 cup red and yellow grape tomatoes

1/2 cup mixed olives

6 whole grain baguette slices

3 tablespoons Real California butter


Spread butter lightly on baguette slices and toast. Stir together cottage cheese, tomatoes, basil, garlic and lemon zest in a small bowl. Place arugula onto two plates and top with cottage cheese. Sprinkle with pine nuts and surround with tomatoes, olives and baguette slices. 


Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,