Bruschette with smoked salmon

Cut the tomatoes in four and scoop out the seeds. Cut the flesh into tiny cubes and let them drain on kitchen paper.

Finely chop half of the basil, keep the beautiful leaves separate. Drain the cottage cheese and mix cubes of tomato, finely chopped basil and some salt and freshly ground pepper.

Brush the slices of bread thinly with olive oil and grill them in a hot grill pan. Place the bruschette on a dish and spread generously over the hüttenkäs mixture. Divide the salmon slices and the basil leaves over them.