10-Min High-Protein Breakfast That Keeps You Full | Cottage Cheese Toast

Remove the shells from the pistachios and roughly chop them, mixing smaller and slightly bigger pieces for crunch.

Slice the apricots in half and remove the pit, using slightly firm apricots for better grilling.

Heat a grill pan or panini grill and add a little olive oil.

Place the apricots cut side down on the grill and let them cook without moving them for a couple of minutes.

Flip the apricots gently and grill the other side until they feel soft and warm with light grill marks, keeping the heat on medium.

Slice the sodo bread into even pieces for toasting.

Toast the bread in a pan with a little olive oil until both sides are golden and crisp, adding more olive oil if the pan feels dry.

Spread a generous layer of whipped cottage cheese on the toasted bread, smoothing it out evenly.

Place four or five pieces of grilled apricots on top of the cottage cheese.

Season lightly with freshly ground black pepper and a pinch of salt.

Sprinkle the chopped pistachios on top and finish with a light drizzle of honey.

Equipment Needed

Spice Level:

Dietary

Allergens