Preheat the oven to 375˚F. Lightly grease a 9x13" baking pan. Cream in the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, until light and fluffy:
There's not much to this one: diced, falling-apart-ripe tomatoes, crackers of your choice (shredded wheat crackers are the family favorite), large-curd cottage cheese, freshly-ground black pepper, a sprinkle of kosher salt, and jullienned fresh herbs (I used basil and celery leaves, my new favorite herb). You can call it a recipe, I call it easy, delicious, and worth repeating until these juicy things disappear.
For those who avoid cottage cheese, there's nothing I can do for you. Have a Caprese if you must... no one's stopping you. If you're on the fence, think of it as a Ghetto Caprese, or a New England Caprese if that doesn't sound like something you'd be down with. New England you ask? When I first moved to Boston for a spot of schooling, my first supermarket find of note was cottage cheese already seasoned with oregano, pepper, and salt. I remember thinking to myself: finally, proof that I'm not a freak for liberally seasoning some cottage cheese and eating the hell out of it. Think what you want. I now know there are other, like-minded snackers out there.
Come on, you know you want it.