Print

Sun-Dried Tomato Spinach Ricotta Grilled Cheese

Print Recipe

A gourmet twist on the classic grilled cheese, featuring creamy ricotta, flavorful sun-dried tomatoes, and fresh spinach.

Ingredients

Scale
  • 8 slices of sourdough bread
  • 1 cup ricotta cheese
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup fresh spinach, chopped
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons butter, softened

Instructions

  1. In a bowl, combine the ricotta cheese, chopped sun-dried tomatoes, chopped spinach, grated Parmesan cheese, and a pinch of salt and pepper. Mix until well combined.
  2. Spread the ricotta mixture generously on four slices of sourdough bread. Top with shredded mozzarella cheese, then cover with the remaining slices of bread.
  3. Heat olive oil in a skillet over medium heat. Grill the sandwiches for about 3-4 minutes on each side until golden brown, adding butter to the skillet after flipping.
  4. Once grilled, remove sandwiches from the skillet and let them sit briefly before cutting in half and serving warm.

Notes

Serve with a side of marinara sauce, salad, or soup for a complete meal. Leftovers can be stored in the refrigerator for up to three days.

Nutrition

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