Place the cottage cheese, butter, and sour cream in the bowl of a food processor, season with salt and black pepper.
Mix until you get a smooth cream.
For the bruschetta, I chose a seeded baguette, slicing 7-8 pieces which I brush on one side with olive oil and then toast in a pan until they’re nicely browned.
Brush the slices with garlic over the entire browned surface while they are still hot.
Cut the cherry tomatoes, season with salt and black pepper.
Put 1 generous tablespoon of cream on each toasted bread.
Place the tomatoes, decorate with microgreens and drizzle with balsamic vinegar.
