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Sun-Dried Tomato Spinach and Ricotta Grilled Cheese

Sun-Dried Tomato Spinach and Ricotta Grilled Cheese
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The Sun-Dried Tomato Spinach and Ricotta Grilled Cheese is a delightful twist on a classic comfort food, combining creamy ricotta, fresh spinach, and tangy sun-dried tomatoes between crispy golden slices of rustic bread. This flavorful grilled cheese sandwich offers a perfect balance of texture and bold taste that is easy to make, versatile for any meal, and sure to satisfy your cravings with every bite.

Ingredients

Scale

Bread

  • 2 slices sturdy rustic bread (sourdough or country loaf)

Cheese and Fillings

  • 1/2 cup ricotta cheese (room temperature)
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 cup fresh spinach
  • 1/4 cup shredded mozzarella or grated parmesan (optional)

Cooking Fats

  • Olive oil or butter, for sautéing and grilling (about 1 tablespoon total)

Seasonings

  • Salt, to taste
  • Black pepper, to taste
  • Optional: dried or fresh herbs such as thyme, basil, garlic powder

Instructions

  1. Prepare the Spinach and Tomatoes: Lightly sauté the fresh spinach in a small amount of olive oil over medium heat until just wilted. Chop the sun-dried tomatoes into bite-sized pieces to ensure even distribution inside the sandwich.
  2. Mix the Ricotta Filling: In a bowl, combine the ricotta cheese with the chopped sun-dried tomatoes and wilted spinach. Season with a pinch of salt, black pepper, and optional dried herbs like thyme to taste, mixing thoroughly.
  3. Assemble the Sandwich: Spread a generous amount of the ricotta, spinach, and tomato mixture onto one slice of bread. If desired, sprinkle shredded mozzarella or grated parmesan on top for extra gooeyness, then cover with the second slice of bread.
  4. Cook the Grilled Cheese: Heat a skillet over medium heat and add butter or olive oil. Place the sandwich in the skillet and cook for 3-4 minutes on each side, pressing gently with a spatula, until the bread is golden brown and the cheese filling is melted and bubbly.
  5. Serve Warm: Remove the grilled cheese from the skillet and allow it to rest for about a minute before slicing, which helps the cheese set and prevents it from oozing out immediately.

Notes

  • Use room temperature ricotta for easier spreading and more even melting.
  • Lightly toast the bread separately first for an extra crispy texture.
  • Avoid overloading the filling to prevent sogginess.
  • Cook on medium to low heat to allow the cheese to melt fully without burning the bread.
  • Press the sandwich gently with a spatula for even cooking and appealing grill marks.

Nutrition

Keywords: grilled cheese, ricotta, sun-dried tomato, spinach, comfort food, sandwich, vegetarian

Find it online: https://marybaking.com/sun-dried-tomato-spinach-and-ricotta-grilled-cheese/