Recipe for: Crostini with cottage cheese spread and sorrel leaves - photo 1
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Recipe for: Crostini with cottage cheese spread and sorrel leaves

Breakfasts for Kids Regional Cuisine of Poland 30 min Easy 23 wyświetleń ~9.61 PLN * - (0)
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Description

Delicate, springtime Silesian toasts with a creamy cottage cheese spread enriched with sour sorrel — simple, fragrant, and kid-friendly. This is a homemade version of breakfast served on crispy country bread, with a distinct yet mild tangy note from the sorrel that cuts through the richness of the cottage cheese. The dish has clear roots in Silesian rural cuisine: the simplicity of ingredients and flavors, with seasonal sorrel adding freshness. Serve immediately after preparation — best with young, blanched asparagus as a side or with rhubarb compote for a sweet-sour contrast. Visually: the white, slightly chunky interior of the spread with green strands of sorrel against the backdrop of golden, crispy bread — appealing to both children and adults.

Ingredients Used

Ingredients (9)

Servings:
4
  • Country bread 400 g
  • Semi-fat cottage cheese 300 g
  • 18% cream 60 ml
  • Sorrel 40 g
  • Butter 30 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Chives 0.3 pęczków (~30 g)
  • Asparagus 120 g
💰 Szacowany koszt dania: ~9.61 PLN (2.40 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cottage Cheese Pasta

1

Prepare the ingredients: take the cottage cheese and sour cream out of the fridge so they reach room temperature (about 10-15 minutes). Wash the sorrel and chives under running cold water and gently dry them with a paper towel. If the sorrel has thicker stems, remove them with a knife. Prepare a large bowl and a fork or an immersion blender.

Ingredients: Semi-fat cottage cheese, 18% cream, sorrel, Chives
Use a large ceramic bowl and a fork to manually crumble the cottage cheese. If you have an immersion blender, prepare its mixing attachment. Avoid blending for too long — the paste should retain a slightly chunky texture.
2

In a bowl, place the cottage cheese. Gradually add the cream: first 30 g, mix with a fork breaking up the lumps, then add the remaining amount until you achieve a creamy but not runny consistency. Finely chop about 2/3 of the sorrel and 2/3 of the chives (if using) and add to the cottage cheese. Gently mix everything so that the leaves are evenly distributed.

Ingredients: Semi-fat cottage cheese, 18% cream, sorrel, Chives
If the paste is too thick, add a little cream, 5 g at a time; avoid adding too much, as the paste will become watery. Use a spoon to mix, stirring from the center of the bowl outward.
3

Season the paste with a pinch of salt and a minimal amount of pepper (for children, it's better to be very sparing). Mix and taste with a spoon. The paste should have a distinct but mild taste of sorrel; if it's too sour, add a bit of cream; if it's bland, add a pinch of salt.

Ingredients: Salt, Black pepper, 18% cream
Taste with small spoons — children need milder flavors. Remember that bread and toppings will also add flavor, so don't oversalt the spread.

Croutons

4

Prepare the bread: if the slices are very thick, cut them in half. Heat a medium-sized non-stick skillet over medium heat. Cut the butter into pieces with a knife and spread a thin layer on one side of each slice (or melt the butter in the skillet). Place the slices in the skillet butter side down. Fry for 2-3 minutes until the bottom is golden and crispy, then flip and fry for another 1-2 minutes until the other side is also lightly browned. Alternative: bake in the oven at 200°C for 6-8 minutes, turning halfway through.

Ingredients: country bread, Butter
The best pan is 26-28 cm in diameter. Use a spatula for flipping. Too high heat will cause burning — if the edges brown quickly, reduce the heat.

Add-on (optional)

5

If you are using asparagus: snap off the tough ends (bend the asparagus until it naturally breaks), place them in a pot of boiling salted water for 3-4 minutes (blanching) — they should become bright green and tender-crisp. Drain and immediately immerse in cold water (to stop cooking) to preserve the color. You can also briefly sauté them in a pan for 3-4 minutes with a little butter.

Ingredients: asparagus, Salt, Butter
Use a pot of boiling water and tongs to remove the asparagus. Check if the asparagus bends easily but is not soft; they should be firm.

Assembly

6

Spread a thick layer of cottage cheese spread (about 1-2 tablespoons per slice; the spread should slightly penetrate the warm bread) on the still warm toast. Place a few whole leaves of sorrel on top (save some decorative leaves) and sprinkle with the remaining finely chopped sorrel and chives. If serving asparagus, arrange 2-3 pieces next to or on the toast.

Ingredients: Semi-fat cottage cheese, sorrel, Chives, country bread, asparagus
For spreading, use a butter knife or a flat spatula. For children, cut the toast into strips (so-called fingers), making it easier to hold.

Serving and storage

7

Serve the toast immediately while the bread is crispy. For children, cut into smaller pieces and serve with a small portion of rhubarb compote or milk. Store the remaining paste in an airtight container in the refrigerator for up to 48 hours; it's best to reheat the toast in the oven for 3-5 minutes at 180°C to regain its crispiness.

Ingredients: Semi-fat cottage cheese, country bread
Use an airtight container (e.g., glass) to store the paste. Do not store the paste and toast together — the bread will quickly become soft.

Fun Fact

💡

Sorrel was a popular ingredient in Polish rural cuisine — in many regions, it was added to soups and spreads since the 19th century as a source of freshness in spring. In Silesian homes, simple combinations of cottage cheese and sour herbs were common while working in the fields.

Best for

wiosenne śniadanie drugie śniadanie dla przedszkolaka lekki piknik

Tips

🍽️ Serving

Serve the toast immediately after spreading to keep the bread crispy. For children, cut into strips and remove the larger, tough veins of the sorrel. You can add thin slices of boiled egg on top for extra heartiness (optional). As a flavor contrast, serve a small cup of rhubarb compote.

🥡 Storage

Store the spread in the refrigerator for up to 48 hours in an airtight container. Freezing the cheese spread is not recommended (it will change its texture). Store the toasts separately, and before serving, heat them in the oven for 3-5 minutes at 180°C to regain their crispiness.

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