Whipped Cottage Cheese with Apricots, Castelvetrano Olives & Basil
Ingredients
Scale
For the whipped cottage cheese:
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1 cup full-fat cottage cheese
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1/2-3/4 of a lemon zestest (the rest is for topping)
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1/2 teaspoon sumac
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1/4-1/2 teaspoon Aleppo pepper flakes
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2 teaspoons honey
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big pinch of sea salt
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3-4 sprigs of thyme leaves
For the topping:
- 2 ripe apricots, thinly sliced
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2 teaspoons honey (or more if desired)
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big pink of flaky salt (or regular kosher)
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6-7 Castelvetrano olives, pitted and torn
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fresh basil leaves, torn
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lemons zest
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drizzle of extra virgin olive oil
Instructions
- In a food processor or high-speed blender, combine cottage cheese, lemon zest, sumac, Aleppo pepper, honey, salt, and thyme.
- Blend until smooth and creamy (about 1–2 minutes). Scrape down the sides as needed.
- Taste and adjust salt, honey, or lemon zest to balance sweet-salty-citrusy flavors.
- Transfer the whipped cottage cheese to a container and refrigerate for at least 1 hour to thicken, chill, and allow the flavors to develop.
- In a small bowl, toss sliced apricots with honey and a pinch of flaky salt. Let sit for at least 10 minutes until softened and juicy.
- Once ready to serve, spread the whipped cottage cheese on a shallow bowl or plate.
- Top with macerated apricots, torn Castelvetrano olives, and fresh basil.
- Finish with a sprinkle of lemon zest and a generous drizzle of extra virgin olive oil.
- Serve with crackers, crostini, or crusty bread for scooping. Perfect as a summer starter, snack, or part of a mezze spread.
