Toasts with Cottage Cheese, Radish and Chives Recipe
Toasts with cottage cheese, radish and chives are a spring version of the classic Polish open-faced sandwich with white cheese. Crunchy, warm bread topped with creamy cheese spread and fresh, peppery radishes – perfect for breakfast, supper or as a snack when friends come over.
This recipe turns a classic Polish cottage cheese sandwich into a warm, crunchy toast that feels both homely and a bit special, especially in spring when radishes are at their best.
Chef's tips
Use slightly stale bread – it toasts more evenly and stays pleasantly crunchy under the creamy topping.
How to serve
Serve with fresh cucumber or tomato on the side and a mug of hot tea or coffee for a simple, satisfying meal.
Ingredients
- wheat or wholegrain bread preferably slightly stale - 6 slice
- semi-fat cottage cheese can be country-style or in a block - 200 g
- cream to loosen the cheese spread - 2 tablespoon
- radishes medium - 6 piece
- chives finely chopped - 0.5 bunch
- butter for spreading on the bread - 20 g
- salt and pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat) or prepare a grill pan if you prefer pan-toasted bread.
- Spread the slices of bread thinly with butter on one side.
- Place the slices on a baking tray lined with baking paper, buttered side up. Bake for 7–10 minutes, until golden and crisp. If using a pan, toast the slices for 2–3 minutes on each side over medium heat.
- In the meantime, prepare the cheese spread. Put the cottage cheese into a bowl, add cream or yogurt, a pinch of salt and pepper. Mash with a fork and mix until you get a creamy paste. If it is too thick, add a little more cream or yogurt.
- Wash the radishes, trim the ends and cut into thin slices or small cubes.
- Rinse, dry and finely chop the chives. Set some aside for sprinkling on top.
- Add most of the chopped chives to the cheese spread and mix. Taste and, if needed, season with more salt and pepper.
- Spread a portion of the cheese mixture on the hot toasts in an even layer.
- Arrange the radish slices on top and sprinkle with the remaining chives. Serve immediately while the bread is still warm and crunchy.
Storage
Gotowy twarożek przechowuj w lodówce do 2 dni w szczelnym pojemniku. Grzanki najlepiej przygotowywać na świeżo – po wystudzeniu tracą chrupkość. Jeśli zostaną, możesz je podgrzać w piekarniku, ale nakładaj twarożek dopiero po podgrzaniu.
