Place the cottage cheese into a food processor or blender and blend to a smooth whipped consistency. Set aside.
Cottage Cheese Board with Marinated Olives, Pine Nuts, Chilli & Lemon
Place a small saucepan over a medium high heat and add the olive oil, eschalot, garlic, thyme, and fennel seed and cook for 2-3 minutes to soften. Stir through the olives, grated zest of 1 lemon and honey.
Cook for 1 minute then remove for the heat and allow to marinate and cool to room temp or rewarm to serve.
Spoon the whipped cottage cheese over a board or platter and spread out, making dips and crevasses for the olives and marinade to pool in. Grate over the remaining lemon.
Spoon over the olives and their marinade, scatter with the pine nuts, chilli, herbs and serve with your favourite things to dip in.
500g Brancourts Cottage Cheese
4 tbsp extra virgin olive oil
1 eschalot, sliced
2 cloves garlic, sliced
4 sprigs thyme
1 cup pitted kalamata olives
1 cup pitted green Sicilian olives
1 tbsp honey
2 tbsp Calabrian chilli in oil or 1 tsp dried chilli flakes
1/4 cup toasted pine nuts
Handful dill & mint leaves
Extra lemon zest to serve, optional
Bread, crackers & crudites to serve