When I was younger I was not a fan of cottage cheese. It was the last thing I’d pick for breakfast. But I’ve gotten older and I have to say, I like it now — the creamy texture, the little tang it gives you. It’s such a nice contrast to so many flavors. And hey, protein.
Chili Crisp Cottage Cheese Toast
Serves 1 · About 10 minutes
You will need:
- 2 thick slices good bread, sourdough or seeded
- 1 tbsp Spice Witch Chili Oil
- 1 cup full-fat cottage cheese
- 2 tbsp Spice Witch Original Chili Crisp
- 1 tsp Spice Witch Hot Honey
- Flaky salt
- Cracked black pepper
- Optional: sliced cucumber, soft-boiled egg, or torn herbs
What you do:
- Brush both sides of the bread with the chili oil and toast it in a dry skillet over medium heat until the outside is crisp and the middle is still soft. Don’t use the toaster. The oil is what makes the crust.
- Spoon the cottage cheese on thick. Leave it lumpy, don’t spread it thin.
- Spoon the chili crisp over the top, making sure you get the solids from the bottom of the jar, not just the oil.
- Drizzle the hot honey over everything.
- Flaky salt, black pepper, eat standing up.
Why this works
That tang is exactly what chili crisp wants to sit on — mild and a little sour is the perfect blank canvas. The chili oil in the bread puts heat underneath too, not just on top. The hot honey is the part people don’t expect. About 30 grams of protein, which is why this one is everywhere right now.
Variation, same jar
Blend the cottage cheese smooth with a squeeze of lemon and 2 tbsp chili crisp and you have a chip dip. Same three ingredients, different party.
