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1
Preheat oven to 500 degrees.
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2
Slice the bread into 16 slices (about 1/4 inch thick slices).
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3
Lay the slices out on a foil lined baking sheet and bake until edges turn golden brown.
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4
Watch carefully to avoid burning.
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5
Combine olive oil, balsamic vinegar, basil and salt and pepper in a small bowl.
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6
Add cherry tomatoes and let them marinate while you prepare the cheese.
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7
In a food processor mince the 3 cloves of garlic.
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8
Add salt to taste.
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9
Add the cottage cheese and pulse until combined.
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10
Take bread out of the oven and set aside.
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11
On the same baking sheet, pour the tomatoes and the marinade.
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12
Spread tomatoes out so they are in a single layer.
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13
Put in the oven for 4-5 minutes, just until dark brown spots begin to appear on the tomato skins.
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14
While tomatoes are in the oven, scoop the cheese mixture out of the processor and into a small bowl.
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15
Pull tomatoes outo f the oven and let cool slightly.
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16
Put them in the food processor and pulse 2 or 3 times (should be pretty chucnky).
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17
Add the pesto and pulse until combined.
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18
Now you have a choice: You can fold the cheese and tomato mixture together and serve alongside the bread as a dip.
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19
I do this when I am taking this dish to a function.
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20
Or you can spread a tablespoon of the cheese on a slice of bread and drizzle with the tomato mixture and serve as a traditional bruschetta.
