Ingredients:

  • 1/2 cup (125g) whole milk ricotta cheese, drained
  • 1/4 cup (40g) oil-packed sun-dried tomatoes, finely chopped
  • 1 cup (30g) fresh baby spinach, stems removed and finely chopped
  • 2 tbsp (15g) freshly grated Parmesan cheese
  • 1/4 tsp red pepper flakes
  • 1 pinch sea salt
  • 1 pinch cracked black pepper
  • 3 tbsp (42g) unsalted butter, softened
  • 1 large clove garlic, finely minced
  • 1 tsp fresh parsley, finely chopped
  • 4 thick slices sourdough bread
  • 1/2 cup (50g) shredded Provolone or Mozzarella cheese

Instructions:

  1. In a small mixing bowl, stir together the drained ricotta, chopped sun-dried tomatoes, chopped spinach, and Parmesan cheese. Season with salt, pepper, and red pepper flakes until well combined.
  2. In a separate small dish, mash the softened butter with the minced garlic and parsley to create the garlic butter spread.
  3. Spread the garlic butter generously on one side of each bread slice.
  4. Place two slices of bread, butter-side down, in a cold non-stick or cast iron skillet. Layer a portion of the shredded Provolone or Mozzarella onto the bread, followed by the whipped ricotta and spinach mixture. Top with the remaining shredded cheese and the other bread slices, garlic-butter side facing up.
  5. Turn the heat to medium-low. Grill for 3-4 minutes per side, using a wide spatula to flip carefully, until the bread is a deep mahogany gold and the cheese center is fully melted.