Two Cheese Toast

This toast or open faced grilled cheese has two cheeses. Yes, two. What can I say I'm doing tummy stretches for the food intake the holidays bring. It's only normal to "stretch" before a long race right?

So I'm stretching with this yummy two cheese toast that is bastardized version of the three cheese sandwich at Immaculate Consumption in S.C.  I didn't have three cheeses, I had two. I was pretty much lacking everything else on the original (sprouts & tomatoes) but I had made my favorite honey mustard & I had some spinach.  The result was tasty so I suggest you "stretch" you tummy accordingly!

Click through for the easier than pie recipe. No really it's easier than pie. Pie isn't easy to make, who ever made up that saying any way?  It's as easy as toast. There. That sounds better.

Ingredients:

• 4 slices sprouted whole wheat bread (or some other hearty bread)
• 1/4 cup honey mustard + extra for drizzling
• 4 slices fresh mozzarella
• 1/4 cup ricotta cheese
• salt & pepper
• 1 handful baby spinach

Make it!

1. Place four slices of bread on a baking sheet & toast under the broiler for about 2 minutes or until golden.
2. In those two minutes that the bread is toasting mix the ricotta cheese with salt & pepper & set aside.
3. Flip toast over & spread about a tablespoon of honey mustard onto each side.
4. Next, spread the ricotta, salt, pepper mixture on top of the honey mustard.
5. Then, layer a piece of mozzarella on top of each slice of bread (with the mustard/ricotta spread underneath).
6. Place back under the broiler for about 2 minutes or until the cheese is just oozy enough to almost look like liquid.
7. Remove from oven (carefully!). Place each slice on a cutting board. Sprinkle the baby spinach over each piece. Drizzle with a little extra honey mustard. 
8. Cut toast on a diagonal, because it's pretty. Eat immediately.