Name: Crispy Tomato Pesto Toast with Cottage Cheese & Garlic Confit
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 thick slice sourdough (toasted); 1 tablespoon garlic confit cloves; 2 teaspoons garlic confit oil; 2 tablespoons basil pesto; 3 tablespoons cottage cheese; ½ cup grape or cherry tomatoes (halved); 1 teaspoon extra virgin olive oil; Salt and black pepper (to taste); Fresh basil leaves (chopped or torn)

This crispy Tomato Pesto Toast with Cottage Cheese is layered with garlic confit, basil pesto, creamy cottage cheese, and juicy marinated tomatoes is everything you want in one bite – savory, fresh, satisfying, and perfect any time of day.

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Hands holding a toast with tomatoes and pesto

There are toasts you make because you’re in a rush. Then there are toasts like this – Crispy Tomato Pesto Toast with Cottage Cheese & Garlic Confit – that feel like an experience.

It’s not just breakfast or brunch. It’s a celebration of texture and flavor: crunchy sourdough, rich garlic confit, fresh basil pesto, creamy cottage cheese, and vibrant, juicy marinated tomatoes, all finished with a glossy drizzle of that warm garlic oil.

This is the kind of toast you make when you want something that’s easy – but elevated. Nourishing – but full of flavor. It’s also the kind of thing that becomes a little obsession.

Let me tell you why I can’t stop making it.

My Summer Toast Ritual

Growing up in Ukraine, we didn’t really do toast like this. We had amazing bread, yes, and we’d eat it with tvorog or sour cream, maybe sprinkle on some scallions or radish. But the concept of layering textures and flavors like this – well, that came later.

Once I discovered farmers market tomatoes, whipped cottage cheese, and garlic confit (more on that in a moment), something just clicked. This toast became my warm-weather ritual. I’d make it on repeat for lunch, for a late dinner after a long filming day, or just as a reward after recipe testing.

It’s one of those “you think it’ll be good, but it turns out amazing” dishes. And the best part? You can make it in under 15 minutes if you’ve got the garlic confit ready.

Why This Toast Works So Well

Every layer in this recipe plays a role:

Garlic confit adds rich, mellow flavor with no harsh bite. It spreads like butter and adds depth.
Basil pesto brings herby brightness and a savory, nutty note.
Cottage cheese (yes, cottage cheese!) is the perfect creamy, protein-packed base that softens the intensity of the pesto and garlic.
Tomatoes – marinated with olive oil, salt, pepper, and basil – are juicy little flavor bombs.
And all of it sits on crispy sourdough for that satisfying crunch with every bite.

What Is Garlic Confit? And Why I’m Obsessed

If you’re new to garlic confit, prepare to have your kitchen changed forever.

Garlic confit is simply garlic cloves slowly cooked in olive oil with herbs until soft, golden, and sweet. No bitterness, no sharpness – just buttery garlic that you can mash onto toast, swirl into pasta, or sneak into nearly any dish.

Once you make a batch, it keeps for weeks in the fridge (stored properly in oil), and I promise you’ll find a reason to use it in almost everything. I do. It’s in countless recipes on my blog and a staple in my fridge year-round.

Find the recipe here.

round baking dish, filled with roasted garlic. Spoon with garlic cloves.

The Perfect Assembly Order

Let’s walk through how to build this toast the right way. The layering matters – it’s what makes this dish so balanced:

Toasted sourdough: Crunchy, golden, and warm. The perfect base.
Garlic confit cloves: Spread them gently like roasted butter. Rich and mellow.
Basil pesto: Goes right on top of the garlic, where it can shine with herbaceous vibrancy.
Cottage cheese: Spread thick for creaminess and contrast.
Tomato mix: Juicy, fresh, and sweet, tossed with olive oil and fresh basil.
Garlic confit oil drizzle: This finishing touch brings everything together and adds an irresistible glisten.

Each bite delivers a little bit of everything: warm toast, creamy cheese, bright pesto, juicy tomato, and that rich garlic base. It’s a full-on flavor symphony.

Health Benefits (Because It’s Also Good for You)

While this recipe is indulgent in flavor, it’s actually full of nutritious ingredients:

Cottage cheese offers a high-protein base with calcium and B vitamins.
Tomatoes bring antioxidants, especially lycopene, which is great for skin and heart health.
Garlic has natural anti-inflammatory and immune-boosting properties – even in its mellow confit form.
Olive oil is packed with heart-healthy monounsaturated fats.
Fresh basil provides antioxidants and antimicrobial benefits.

So yes, this toast is craveable, but it’s also nourishing and energizing.

Ingredient Notes for Tomato Pesto Toast

Here’s what you’ll need:

Sourdough: The sturdier the better. It holds up under all the layers.
Garlic confit: Make a batch ahead or buy it at a specialty store.
Garlic confit oil: Save the oil from your confit – don’t toss it! It’s flavorful gold.
Basil pesto: Homemade or good-quality store-bought.
Cottage cheese: Full-fat for best flavor, whipped or not—it’s your call.
Grape/cherry tomatoes: Sweet, juicy, and hold their shape.
Fresh basil: A must for the tomato mix.
Extra virgin olive oil, salt, pepper: To dress the tomatoes and finish the toast.

Tomato and pesto toast ingredients infographic

Variations to Try

Want to change it up? Try these:

Add a poached or fried egg on top for extra protein.
Swap the cheese: Use whipped ricotta or labneh for a different texture.
Try heirloom tomatoes for added color and sweetness.
Add chili crisp for heat or a drizzle of balsamic glaze for sweetness.
Go gluten-free by using your favorite GF bread.

When to Serve This

Honestly – any time. But here are my favorites:

Weekend brunch with a cappuccino
Lunch after a market run
Dinner when it’s too hot to cook
Appetizer board centerpiece
Late night snack with a glass of wine

It’s endlessly adaptable and always satisfying.

Frequently Asked Questions

Can I make it ahead?

You can prep the garlic confit and marinated tomatoes ahead, but toast and assemble right before serving.

Is this gluten-free?

Use gluten-free bread and you’re all set. The rest of the ingredients are naturally GF.

Do I have to use cottage cheese?

Not at all! You can swap it for ricotta, labneh, whipped feta, or even cream cheese.

How long does garlic confit last?

Up to 2 weeks in the fridge if fully submerged in oil. Always use a clean utensil when scooping.

Final Thoughts

This toast isn’t fussy. It’s not complicated. But it’s so much more than just bread with toppings. It’s one of those recipes that feels like it came from a little daydream – and every time I eat it, I want to linger in that moment.

It’s savory, fresh, creamy, and packed with flavor from top to bottom.

Make it once, and you’ll be hooked. Trust me. This is your new go-to summer toast (and probably fall, winter, and spring toast too).

Easy Garlic Confit Recipe