A brunch-worthy blend of creamy, tangy, and sweet. Smooth pureed cottage cheese meets a drizzle of maple syrup and fresh lemon for a light, velvety spread. Piped over crisp sourdough and swirled with Rosebud’s Blueberry Peach Fruit Butter, this elegant tartine is topped with juicy blueberries and a sprinkle of lemon zest — the perfect balance of freshness and indulgence in every bite.
Blueberry Peach Brunch Toast with Lemon-Maple Créme
Peach Blueberry Brunch Toast with Lemon-Maple Créme
Team Member Shayla
2
Brunch/Snack
Ingredients
½ c. cottage cheese
2 slices of sourdough bread, toasted
1 Tbsp. pure maple syrup
1 Tbsp. fresh lemon juice
½ - 1 Tbsp. filtered water
zest of half to one lemon, divided
2 tsp. Rosebud’s Peach Blueberry Fruit Butter
handful of blueberries
Directions
Place the pieces of bread in the toaster and toast to you desired likeness.
In a food processor (or blender), blend the cottage cheese, maple syrup, lemon juice, and lemon zest until combined. Then add your water little by little until it becomes smooth.
Place cottage cheese blend in a ziploc bag and cut the corner of the bag and pipe the blend onto the toast.
Spoon the fruit butter on the piped cottage cheese blend. Take the spoon or a toothpick to swirl the fruit butter in with the cheese blend.
Top it with a few blueberries, sprinkle the remaining lemon zest, and enjoy!