Open Faced Sandwiches with Ricotta, Sun-Dried Tomatoes, Spinach

Sometimes, having a meagerly-filled fridge opens the door to deliciousness. So it was with these open-faced sandwiches, which were the result of deciding to make lunch out of only what was left in the house from before a weekend trip to Minnesota. I pulled out a handful of spinach, a barely touched tub of ricotta and sun-dried tomatoes. Using leftover bread from the car trip, I had enough for a meal.

The spinach is flash fried with the tomatoes and their oil, to soak up all the sunny flavours. I piled this on the ricotta-topped bread, and then just warmed the whole sandwich in the oven for a few minutes, to crisp up the thin slices of bread. Quick and tasty.

Open-Faced Sandwiches with Ricotta, Sun-Dried Tomatoes and Spinach
Ingredients:
1/2 cup firm ricotta cheese
Handful spinach leaves, washed and stems removed
1/4 cup sun-dried tomatoes in oil, roughly sliced, 2 tsp oil reserved
6 slices whole wheat bread, thinly sliced
salt and pepper

Directions:
---Preheat oven to 350 degrees F.
---Heat oil and sun-dried tomatoes over medium heat in a small saucepan. Add spinach and cook until all spinach is wilted.
---Spread spoonful of ricotta cheese on bread slices. Top with spinach-tomato mixture. Put slices on ungreased cookie sheet.
---Bake for 5 minutes or until ricotta and bread are warm.