Spinach, Goat Cheese and Sun-Dried Tomato Panini
- 1/4 cup (50 ml) goat cheese, softened
- 1/4 cup (50 ml) ricotta cheese
- 1/4 tsp (1 ml) Italian seasoning
- 4 slices ( 1/2-inch/1 cm thick slices) sourdough bread
- 1 tbsp (15 ml) olive oil
- 1 cup (250 ml) baby spinach leaves
- 1/4 cup (50 ml) sliced drained oil-packed sun-dried tomatoes
- 1/4 cup (50 ml) shaved Parmesan cheese
- Pinch freshly ground black pepper
- Preheat panini grill to high.
- In a bowl, combine goat cheese, ricotta and Italian seasoning.
- Brush one side of each bread slice with oil.
- Place two slices on a work surface, oiled side down, and evenly layer with goat cheese mixture, spinach, tomatoes and Parmesan.
- Sprinkle with pepper.
- Cover with top halves, oiled side up, and press gently to pack.
- Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes.
- Serve immediately.
goat cheese, ricotta cheese, italian seasoning, bread, olive oil, baby spinach leaves, tomatoes, parmesan cheese, freshly ground black pepper
Taken from www.cookstr.com/recipes/spinach-goat-cheese-and-sun-dried-tomato-panini (may not work)