Sun-Dried Tomato Spinach Ricotta (Printable Format)
Crisp sourdough filled with creamy ricotta, spinach, sun-dried tomatoes, and melty cheese. Satisfying and flavorful.
# Needed Ingredients:
→ Cheeses
01 -
250 g ricotta cheese
02 -
25 g grated Parmesan cheese
03 -
100 g shredded mozzarella cheese
→ Vegetables
04 -
80 g sun-dried tomatoes, chopped
05 -
30 g fresh spinach, chopped
→ Bread
06 -
8 slices sourdough bread
→ Fats and Oils
07 -
2 tablespoons (30 ml) olive oil
08 -
2 tablespoons (30 g) butter, softened
→ Seasoning
09 -
Salt, to taste
10 -
Black pepper, to taste
# Preparation Steps:
01 -
In a medium bowl, combine ricotta cheese, chopped sun-dried tomatoes, chopped spinach, and grated Parmesan cheese. Mix thoroughly and season with salt and black pepper to taste.
02 -
Arrange sourdough bread slices on a clean surface. Spread a layer of ricotta mixture on one side of each slice.
03 -
Sprinkle shredded mozzarella cheese evenly over the filling on half of the bread slices. Top each with a remaining slice, ricotta side in, forming sandwiches.
04 -
Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once butter is melted, place two sandwiches in the skillet.
05 -
Grill sandwiches for 3–4 minutes per side or until bread is golden and cheese is fully melted. Repeat with remaining sandwiches, adding more olive oil and butter as needed.
06 -
Transfer sandwiches to a board and let rest for 1 minute. Slice in half and serve warm.
# Supplementary Details:
01 -
Ensure the skillet is sufficiently preheated to achieve an even crisp exterior without burning the bread.