Whenever I cook, I love keeping things straightforward but flavorful. Here’s what you’ll need for this recipe—don’t worry, most of these are pantry staples or easy to find at your local store. I often substitute fresh basil for the spinach if I want a different herbal note, or use a milder cheese if I want a less rich experience. It’s all about making it your own while keeping that familiar, warm feeling alive.

• 4 slices of hearty bread (sourdough or whole wheat work beautifully)
• 1 cup ricotta cheese (full-fat for extra creaminess, or part-skim if you prefer lighter)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 cup fresh spinach, roughly chopped (you can also use frozen spinach, thawed and drained)
• 2 tablespoons olive oil (for cooking and brushing the bread)
• 1 cup shredded mozzarella cheese (or a mix of mozzarella and provolone for more flavor)
• Salt and freshly ground black pepper, to taste
• Optional: fresh basil leaves or a pinch of red pepper flakes for added flavor

In my early days experimenting in my grandma’s kitchen, I often swapped sun-dried tomatoes with roasted red peppers or added a touch of garlic to the ricotta. Feel free to play around—cooking is all about personal touches that make the dish uniquely yours.