No-Cook Peach Caprese Cottage Cheese Breakfast Bowls

Born on the island of Capri, Caprese pairs tomatoes, mozzarella, and basil in simple harmony. This no-cook breakfast bowl folds those flavors into cottage cheese with ripe peaches, balsamic glaze, and a drizzle of hot honey.

Serves 2 · 10 min prep

Estimate for one serving

• 445 cal
• 32g protein
• 28g carbs
• 24g fat
• 4g fiber

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Ingredients

• 2 cups full-fat cottage cheese
• 2 ripe peaches
• 1 cup heirloom cherry tomatoes
• 4 oz fresh mozzarella pearls
• 1/3 cup fresh basil leaves
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• 3 Tbsp toasted pine nuts
• 1 Tbsp hot honey

Instructions

1. 1Divide the cottage cheese evenly between two wide shallow bowls and smooth the tops lightly with the back of a spoon.
2. 2Halve or quarter the peaches depending on size and arrange the slices over one side of each bowl.
3. 3Halve the cherry tomatoes and scatter them opposite the peaches along with the mozzarella pearls.
4. 4Tear the basil leaves and sprinkle them generously over the fruit, cheese, and tomatoes.
5. 5Drizzle each bowl with olive oil and balsamic glaze in thin ribbons.
6. 6Add a light drizzle of hot honey for sweet heat that plays off the peaches.
7. 7Season everything with flaky sea salt and freshly cracked black pepper.
8. 8Finish with toasted pine nuts for crunch. Serve immediately cold—no cooking required—so the cottage cheese stays creamy and the peaches stay juicy.