Whipped Cottage Cheese Crostinis with Date + Pistachio Brittle

1. Whip the cottage cheese: In the bowl of a food processor, blend cottage cheese until smooth and creamy, about five minutes. If it appears grainy, keep on blending - the more, the creamier! Transfer whipped cottage cheese to a piping bag or Ziploc and chill in the fridge until ready to serve, at least 1 hour and up to 1 day ahead.
2. Toast the baguette: Preheat oven to 350°F. Place baguette slices in a single layer on a rimmed baking sheet and bake for 5-6 minutes, or until lightly toasted.
3. Make the brittle: In a small skillet over medium-high heat, melt butter until frothy. Add in chopped dates and pistachios and stir, allowing pistachios and dates to toast in the butter, about 2 minutes. Next, add in salt and honey, constantly stirring, until mixture is golden brown and frothy, about 1-2 more minutes.
4. Assemble your toasts: Cut 1/4” tip off the piping bag or Ziploc and pipe the whipped cottage cheese onto the toasted baguette slices. Quickly spoon the brittle on top of each slice. Top with extra pistachios and serve.