Preparation

1. Make the orange balsamic reduction: In a medium heavy-bottomed saucepan, combine orange juice, balsamic vinegar, and honey. Whisk together until honey is well incorporated.
2. Bring the mixture to a gentle boil over medium-high heat, whisking occasionally. Once boiling, reduce heat to medium-low to maintain a gentle simmer.
3. Simmer uncovered for about 15-20 minutes, stirring occasionally, until the mixture has reduced by about two-thirds, and coats the back of a spoon. Don’t allow it to thicken beyond that, or it may begin to turn too firm (like candy). Remove from heat and let cool completely. You should have approximately ½ cup (120ml) of the orange balsamic honey reduction.
4. Prepare the marinated tomatoes: In a medium bowl, combine halved and quartered cherry tomatoes, olive oil, orange juice, orange zest, chopped fresh basil, 3 tablespoons of the cooled orange balsamic reduction, kosher salt, and black pepper. Toss gently to combine and let marinate for at least 15 minutes while preparing the cottage cheese.
5. Make the whipped cottage cheese: In a food processor, combine cottage cheese, 3 tablespoons of the cooled orange balsamic reduction, orange juice, orange zest, and black pepper. Process for 2 to 3 minutes until smooth and creamy.
6. Assemble: Spread the whipped cottage cheese in a shallow serving bowl or platter. Top with the marinated tomatoes, and discard most of the juices or reserve to dress a salad. Drizzle with any remaining orange balsamic reduction if desired.
7. Serve immediately with crusty bread or crackers.

Notes

• The orange balsamic reduction can be made up to 1 week ahead and stored in the refrigerator. If it becomes too thick when chilled, gently warm it or thin with a splash of orange juice.
• The marinated tomatoes are best used within 2 hours, so make them fresh.
• For best results, use high-quality, full-fat cottage cheese and ripe, in-season cherry tomatoes for the best flavor.