Ingredients

• 1 loaf focaccia, cut in half horizontally and then into 3-4” pieces
• 2 tablespoons olive oil, divided
• Kosher salt
• 1 tablespoon white wine vinegar
• Black pepper
• 3/4 cup cherry tomatoes, halved or quartered
• 4-5 leaves fresh basil
• 1 (16 ounces) container Kemps cottage cheese
• 4-5 slices prosciutto, torn in half

To Make Pickles

• Kosher salt
• 1/2 cup rice wine vinegar
• 1 1/2 tablespoons sugar
• 1/4 cup thinly sliced red onion
• 1 mini cucumber, thinly sliced

To serve

• Fresh dill
• Balsamic glaze
• Hot honey

How to

Heat oven to 400 degrees Fahrenheit. Arrange focaccia pieces in an even layer on a sheet tray or cookie sheet. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt. Bake for 7-9 minutes, until focaccia toasts are golden brown. Let cool while you prepare the pickles and tomatoes.

To make pickles, add 1/2 cup water, rice wine vinegar, sugar, and 1 teaspoon salt to a small pot and bring to a simmer, stirring to dissolve sugar and salt. Remove from heat and stir in cucumbers and red onion. Let sit 10 minutes.

Meanwhile, add remaining tablespoon olive oil, white wine vinegar, a pinch of salt, and a few cranks of black pepper in a medium bowl. Tear or roughly chop basil and stir into marinade along with tomatoes.

To assemble crostini, place a spoonful of cottage cheese on each focaccia toast. Top some with pickled veggies and fresh dill, some with marinated tomatoes and balsamic glaze, and some with prosciutto and a drizzle of hot honey.