Open Faced Spinach and Havarti

• 1 tablespoon olive oil
• 4 cups Baby Spinach
• 4 English muffins, toasted
• 12 cup garlic cream cheese with herbs
• 2 roma tomatoes, sliced
• 4 slices havarti with dill

1. In skillet, heat oil over medium.
2. Add baby spinach and cook until slightly wilted.
3. Spread 1 tablespoon cream cheese on each toasted muffin half.
4. Top halves equally with spinach, tomatoes and cheese.
5. Place on large baking sheet.
6. Broil 2 minutes or until cheese is melted.

olive oil, spinach, muffins, garlic cream cheese, roma tomatoes, dill

Taken from www.food.com/recipe/open-faced-spinach-and-havarti-511176 (may not work)