Smoked Salmon Bruschetta Breakfast

• 105 g smoked salmon — Smoked salmon
• 100 g, cut into 4 diagonal slices — Whole-wheat baguette or sturdy roll
• 100 g — Low-fat cottage cheese (2% milkfat)
• 100 g, finely diced — Raw cherry tomatoes
• 8 g, thinly sliced — Fresh basil leaves
• 6 g (about 1 tsp) — Balsamic vinegar
• 4 g (about 1 tsp) — Extra-virgin olive oil
• 0.3 g (small pinch) — Ground black pepper

Method

1. 1Make the bruschetta toppingToss tomatoes with basil, balsamic vinegar, olive oil, and black pepper for 45 seconds, then rest for 5 minutes.5 min 45 secLook for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Drain off any loose liquid thoroughlyDrain off any loose liquid thoroughly, then shake off all excess liquid.Look for: The tomato cubes are glossy and basil-flecked without a watery puddle.Safety: Use clean utensils and keep the ready-to-eat topping chilled until assembly.
3. 3Toast the bread and whip the cottage cheeseToast the four baguette slices in a dry skillet over medium heat for 90 seconds per side, then cool them on a rack for 2 minutes.3 minLook for: The ingredients are fully prepared and ready for the next action.
4. 4Mash and stir cottage cheese vigorously for 90 secondsMash and stir cottage cheese vigorously for 90 seconds until creamy, then spread it evenly over the toast.3 min 30 secLook for: The bread has dry crisp faces and carries an even white layer with most cottage-cheese curds smoothed out.Safety: Keep cottage cheese at 40°F or colder and use a clean bowl and utensil.
5. 5Assemble the breakfastDivide the drained tomato-basil topping over the four slices.Look for: Everything is evenly positioned and ready for the next action.
6. 6Fold smoked salmon loosely on topFold smoked salmon loosely on top, and serve immediately while the baguette remains sturdy.3 minLook for: Each piece has visible tomato, basil, and silky salmon with clean, dry bread edges.Safety: Keep smoked salmon refrigerated and discard assembled pieces after more than 2 hours above 40°F.