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Dairy
Easy
20 Minutes
Diets 
This is a small recipe, suitable for an amazing, fresh lunch or light dinner for two. It really brings the cafe lunch home to you (or your backyard). You can serve it on crostini as a dairy appetizer. Don’t be scared of the ingredients; there’s so much flavor packed into this dish!
Yield: 2 servings
2 large slices sourdough
2 ounces white cheddar or mozzarella cheese
1 tablespoon Gefen Olive Oil
1 onion, diced
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
4 ounces fresh baby spinach
1/4 cup Gefen Sliced Green Olives
1/2 tablespoon pesto (or 2 cubes Gefen Frozen Basil)
2 tablespoons cream cheese
1/2 teaspoon Haddar Dijon Mustard
2 teaspoons lemon juice
1 teaspoon salt
Preheat oven to 350 degrees Fahrenheit, or you can simply use a toaster oven.
Heat olive oil in a large sauté pan over medium heat. Add onion and garlic and sauté until soft. Add spinach and continue to cook until wilted. Stir in olives and pesto.
Turn off heat and stir in cream cheese, mustard, lemon juice, and salt.
Top bread with spinach mixture. Grate cheese directly on top (or just sprinkle if it’s already grated…though freshly grated is really nice) and bake until cheese is melted, golden, and bubbly.
Photography by James Stefiuk
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