Ingredients:

  • 1 cup (250g) whole milk ricotta cheese
  • 2 cups (60g) fresh spinach, wilted and squeezed dry
  • 1/4 cup (40g) oil-packed sun-dried tomatoes, finely chopped
  • 2 cloves fresh garlic, microplaned
  • 2 tbsp (15g) freshly grated Parmesan cheese
  • 1/2 tsp red pepper flakes
  • 4 thick slices sourdough bread
  • 1/2 cup (60g) shredded mozzarella cheese
  • 2 tbsp (28g) salted butter, softened
  • 1 tbsp (14g) sun-dried tomato oil

Instructions:

  1. Wilt the 60g of fresh spinach in a pan, then wrap it in a clean kitchen towel and squeeze every drop of liquid out.
  2. Mix the 250g ricotta, dried spinach, 40g chopped tomatoes, 2 cloves minced garlic, 15g Parmesan, and 1/2 tsp red pepper flakes in a bowl.
  3. In a small dish, mash together the 28g of softened butter and 14g of sun dried tomato oil until a pale orange paste forms.
  4. Spread the butter oil mixture on one side of each bread slice. Turn two slices over so the buttered side is down.
  5. Sprinkle half of the 60g mozzarella onto the two unbuttered sides.
  6. Divide the ricotta mixture evenly between the two slices, spreading it almost to the edges.
  7. Top with the remaining mozzarella and the second slices of sourdough, buttered side up.
  8. Place the sandwiches in a cold skillet, then turn the heat to medium low. Cook 4-5 minutes until the bottom is golden and audible.
  9. Carefully flip the Tomato Spinach and Ricotta Grilled Cheese with Garlic. Cook another 4 minutes until the cheese is oozing and the bread is dark gold.
  10. Let the sandwiches sit for 2 minutes on a board before slicing diagonally.