Quick whipped cottage cheese toasts with charred apricot, pepitas, and thyme honey

Instructions

1. 1

   1. Toast the 4 slices of rustic bread until golden and crisp. If using an oven, toast at 220 °C / 425 °F for 4 to 5 minutes, watching closely so they do not burn.

2. 2

   2. Place the cottage cheese in a blender cup or small processor with 5 ml olive oil, the lemon juice, 1 g salt, and a pinch of black pepper. Blend for 30 to 45 seconds until light and creamy.

3. 3

   3. Heat a skillet over medium-high heat. Add 5 ml olive oil and sear the apricot wedges for 1 to 2 minutes per side, until lightly charred and just tender.

4. 4

   4. In the same skillet, add the pumpkin seeds and toast for 1 minute, stirring often. Add the honey, fresh thyme, and red pepper flakes, stir for 10 seconds, and remove from the heat.

5. 5

   5. Spread each toast with the whipped cottage cheese cream. Arrange the charred apricots on top.

6. 6

   6. Finish with the honey-thyme glazed pumpkin seeds, the remaining olive oil, the rest of the fine salt, and a little more black pepper. Serve immediately.