Caprese evenings are slowly approaching with the arrival of the warm weather, so how about preparing this version with Eglish Muffins, which serve as a nice crispy base, to which you just need to add protein‑packed cottage cheese, pesto, tomatoes in olive oil with basil, balcamico and you have the perfect quick dinner or breakfast on the table.

So when are you gonna try this one? Let us know in the comments and show off the results on Instagram with the hashtag @vilgaincooking! We'll be looking forward to it. 😊

Shop ingredients

Vilgain Organic Pepper – 30 g – spicy taste and intense aroma from organic farming

Vilgain Organic Olive Oil Extra Virgin spray – 200 ml – cold-pressed, extra virgin cooking oil

£5.99

Nutrition (1 serving)

382 kcal
35 g carbohydrates
16 g fats
19 g protein

Per 1 portion

1 English muffin
50 g cherry tomatoes
2 tsp pesto genovese
100 g cottage cheese
1 pinch salt
1 pinch pepper
olive oil spray
2 tbsp balsamic crema

Instructions

Unwrap the bun or English Muffin and toast in the oven or toaster oven until crispy.
Prepare the tomatoes before roasting. Cut the tomatoes into smaller pieces and put them in a bowl.
Then spray them with olive oil spray and add some salt, pepper and dried or fresh (chopped) basil.
Spread the pesto over the toasted bread, add the cottage cheese and seasoned tomatoes.
Finally, add balsamic on top and serve. Enjoy!

Products used in the recipe