Cottage Cheese Toast with Balsamic Strawberries 

• 4 OZ Shamrock Farms^® Cottage Cheese (SFC# 4879581)
• 1 tsp Katy’s Kitchen^® Salt (SFC# 4612741)
• 1/8 tsp Katy’s Kitchen ground Black Pepper (SFC# 4612511)
• 1 tsp Spanish Paprika (SFC# 4604331)

For the Balsamic Strawberries:

• 1 LB Diced Markon^® Strawberries (SFC# 4671011)
• 3 oz Villa Frizzoni^® Balsamic Vinegar (SFC#
• 1 oz Katy’s Kitchen Sugar (SFC# 3533721)
• 1 Sprig Rosemary (SFC#1930071)

• Baguette or Toast for serving

1. Mix all the cottage cheese ingredients in a bowl and whisk vigorously.
2. Heat the vinegar and sugar, stir until the sugar dissolves. Add the rosemary and remove from heat for 5 minutes.
3. Add back to heat, then add the diced strawberries. Cook for 10-15 minutes until the strawberries are soft and they have lost their white color.
4. Strain the excess juice and remove the rosemary sprig. Cool completely.
5. To plate, Toast a slice of baguette, top with cottage cheese mixture and top with strawberries. Garnish with lemon zest.