Whipped cottage cheese with pan-fried peaches, honey and pistachios.
This little dish is so simple – yet it tastes of pure summer and sunshine.
The cottage cheese is whipped light and creamy in a mini chopper until it is completely smooth and silky – ready to be spread over a plate as the base for something really good.
On top go peaches fried in a little oil until they caramelise lightly at the edges. They are drizzled with honey, a touch of chilli and fresh thyme, and finally the whole thing is scattered with unsalted pistachios – giving you a dish that is creamy, sweet, spicy and crunchy all at once.
Perfect as a starter, a small snack or as part of a tapas spread – but also very good as a dip or an accompaniment to, say, grilled pork or chicken.
And if you want to make it extra special, spread the cottage cheese on crostini and top with the pan-fried peaches – a small plate that looks far more elaborate than it is, and tastes even better.
Serve with good bread or crackers, and enjoy it on the terrace on a mild spring day or as a starter on a summer evening with guests.
Whipped cottage cheese with pan-fried peaches and honey
Ingredients
- 4 peaches, cut into wedges – or nectarines
- 2 tbsp olive oil
- 4 tbsp runny honey
- Chilli flakes
- Freshly ground pepper
- 450 g cottage cheese – ideally 4% fat
- Fresh thyme
- 25 g unsalted pistachios, roughly chopped
- Bread or crackers, to serve
Method
- Heat a frying pan and fry the peaches in the oil until lightly golden.
- Turn down the heat and add the honey and chilli flakes – and season with freshly ground pepper.Leave for about a minute, then take the pan off the heat and let the peaches cool slightly.
- Meanwhile, put the cottage cheese in a mini chopper or food processor and blend until light and creamy. This takes about 4-5 minutes. Scrape down the sides as you go if needed.
- Spread the whipped cottage cheese over a plate and top with the pan-fried peaches and their juices.
- Scatter with the pistachios and thyme, and serve straight away.
Nutrition
Premium
Ser så lækkert ud! kan man forberede den pisket hytteost dagen inde ?
Hej Alberte
Hvor er det dejligt at høre, tusind tak:)
Og det kan du sagtens gøre ja 🙂
Warm wishes, Dianna
Mums det ser lækkert ud. Tænker da også at retten kan bruges som “morgenmad”
Hejsa.
Den ser vildt lækker ud 🙂 Kan man bruge saltede pistaciekerner?
Kh. Karin
Hej Karin
Ja det tænker jeg absolut godt du kan, det vil jo blot tilføre en smule saltet smag 🙂
Warm wishes, Dianna
I opskriften blandes det lidt rundt, for enten står der ferskner eller nekteriner.
Kan begge dele bruges i din opskrift ??
Hej Pernille
Det er en fejl, men ja – begge dele kan bruges 🙂
Jeg har rettet – tak 🙂
Dbh Dianna