Whipped Cottage Cheese Toast

1 cup low-fat probiotic cottage cheese 

1 tsp. lemon zest 

1 tsp. lemon juice 

1 tsp. Fresh Thyme 100% pure honey 

1 clove garlic, finely chopped 

¼ tsp. Fresh Thyme fine sea salt, plus more for garnish 

¼ tsp. Fresh Thyme ground black pepper, plus more for garnish 

1 Tbsp. finely chopped fresh dill, plus more for garnish 

1 Tbsp. finely chopped fresh basil, plus more for garnish 

Fresh Thyme avocado cooking oil spray 

8 slices Izzio Artisan Bakery San Francisco style sourdough 

3 Tbsp. Fresh Thyme organic extra virgin olive oil, plus more for garnish 

2 small heirloom tomatoes, thinly sliced 

1. Preheat oven to 400°F.
2. In a small food processor, process cottage cheese, lemon zest, lemon juice, honey, garlic, ¼ tsp. salt, and ¼ tsp. pepper until smooth. Spoon into a small bowl. Stir in 1 Tbsp. each dill and basil. Cover and refrigerate 20 minutes.
3. Meanwhile, lightly spray a large baking sheet with cooking spray. Place bread slices on prepared pan. Brush both sides of bread slices with 3 Tbsp. olive oil. Place pan in oven and bake 10 to 12 minutes or until golden brown, turning slices over halfway through. 
4. Let bread stand 10 minutes before serving. To serve, spread about 2 Tbsp. cottage cheese mixture onto each bread slice. Top with tomato slices. Garnish with additional olive oil, herbs, salt, and pepper, if desired.

Each serving contains: 130 calories, 6 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 270 mg sodium, 15 g carbohydrates, 1 g fiber, 2 g sugar, 6 g protein. Daily values: 0% vitamin D, 4% calcium, 0% iron, 2% potassium.