YIELD: 12 servings
10 pts. cottage cheese, large
curd, cream style
3 pts. plain yogurt
3 cups skim milk
4½ cups onions, chopped
2½ Tbsps. cumin
2 Tbsps. Tabasco
24 whole wheat bread slices
24 thin slices, tomatoes
12 grilled eggplant slices
36 fresh basil leaves
36 thin slices zucchini
3 pts. alfalfa sprouts
1. In large mixing bowl, mix cottage cheese, yogurt, milk, onions, cumin and Tabasco.
2. Top each slice of bread with 2 tomato slices, 1 grilled eggplant slice, 3 fresh basil leaves and 3 zucchini slices. For each serving, plate 2 slices bread and top with 2⁄3 cup cottage cheese mixture. Sprinkle with 1 Tbsp. alfalfa sprouts. If desired, add more Tabasco.
Photo and recipe: McIlhenny Company/Tabasco Brand Products
