Bruschetta Dip

Preheat oven to 500 degrees.

Slice the bread into 16 slices (about 1/4 inch thick slices). Lay the slices out on a foil lined baking sheet and bake until edges turn golden brown. Watch carefully to avoid burning.

Combine olive oil, balsamic vinegar, basil and salt and pepper in a small bowl. Add cherry tomatoes and let them marinate while you prepare the cheese.

In a food processor mince the 3 cloves of garlic. Add salt to taste. Add the cottage cheese and pulse until combined.

Take bread out of the oven and set aside. On the same baking sheet, pour the tomatoes and the marinade. Spread tomatoes out so they are in a single layer. Put in the oven for 4-5 minutes, just until dark brown spots begin to appear on the tomato skins.

While tomatoes are in the oven, scoop the cheese mixture out of the processor and into a small bowl.

Pull tomatoes outo f the oven and let cool slightly. Put them in the food processor and pulse 2 or 3 times (should be pretty chucnky). Add the pesto and pulse until combined.

Now you have a choice:
– You can fold the cheese and tomato mixture together and serve alongside the bread as a dip. I do this when I am taking this dish to a function.
– 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.