An Open Faced Sandwich of Kasseri, Spinach and Pomegranate

For the pomegranate vinaigrette

• 1/4 cup extra virgin olive oil
• 1 tablespoon pomegranate molasses
• 1 tablespoon honey
• 1 teaspoon balsamic vinegar
• 1/8 teaspoon salt

1. In a small bowl, whisk all the ingredients together and set aside.

For the sandwich

• 1 slice French or Italian bread, toasted (cut about 3/4 inch thick)
• 1/2 cup grated kasseri cheese
• Around 10 baby spinach leaves
• 1 tablespoon pomegranate arils
• The previously made vinaigrette

1. Pile the grated kasseri on the toasted bread slice and place on a baking sheet in a preheated 350F oven until the cheese melts completely (around 5 to 8 minutes)
2. Place the spinach leaves over the cheese, drizzle with a spoonful or two of the vinaigrette and scatter the pomegranate arils over.