Triple Cheese Croutons

This is quite a magnificent entree if I don't say so myself. Like anything that tastes great, don't over indulge so when serving it up to guests, be sure to be strict on the one portion per person, after all, you don't want it to steal the show from the main you're going to serve...

Though my pics of this don't do it justice, the complimenting burst of flavour you get from a mouthful is...*gulps thinking about it*

No more waiting :)

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Total prep-time: 10 minutes

Ingredients:
- a traditional sesame seed coated French stick
- olive oil (for brushing)
- hand full of baby spinach
- grated parmesan cheese (for dusting)
- 2 pieces of ricotta cheese, roughly 10cm x 3cm (depending on how many you're looking to make. 1 piece of ricotta per piece of bread)
- 2 pieces of fresh mozzarella cheese, cut similar to ricotta (or to choice)

How to work the magic:
1. Cut as many pieces of the French stick as required, and brush both sides generously with olive oil; you can use less 'overpowering' oils, but extra virgin is best!
2. Place the bread in a pan (no additional oil required) on very low heat (same theory as the standard croutons) and wait until golden brown on one side then flip
3. Once turned, begin placing the mozzarella and ricotta on the bread, then sprinkle with a generous amount of parmesan cheese
4. Once the mozzarella begins to melt, the bottom side should be ready (just test the bread is crispy all around). Remove and place on plate or platter of choice
5. Time to turn up the heat and throw in the baby spinach (let this go in the oil & flavour of the croutons, no need for additional oil)
6. Salt and pepper to taste.
7. Remove and place small amount on the ready croutons and sprinkle pinch of parmesan for presentation.

Enjoy!

These little babies hold for a while though should really be served and eaten within the 15 odd minutes.

They sound more complex then they really are, once you have the ingredients the method is up to you, mix and match to taste, mushrooms would be a super additions for example.

HINT: lemon & pepper on the ricotta before it goes on the crouton as well as a little while it's resting.

Want to make normal croutons? then click here.