Fresh Eats has moved!

You should be automatically redirected in 5 seconds.

If not, please visit and update your bookmarks and RSS feed.

Saturday, November 21, 2009

Grilled Fontina on Cranberry Bread

The lovely Kate Harper, publisher of edibleWOW magazine, gave us a beautiful loaf of cranberry bread from Avalon bakery recently. On a whim, I paired the bread with fontina and a bit of butter for grown-up grilled cheese sandwiches. The mild, creamy fontina and crisp, tart bread offered the perfect contrast, with a touch of unexpected sweetness from the cranberries. It's always a bit of a thrill to find a new, intriguing way to combine flavors. Feel free to comment and share your own discoveries.


  1. Well doesn't that make my grilled American processed cheese slices made with 2% milk on double fiber bread sound very sad indeed. Yes. Yes, it does. Tell me more about the cranberry bread!

  2. This looks awesome. Love the combo of sweet and savory...

  3. Thanks! The cranberry bread is a dense, crusty loaf, boule style. A little like sourdough but without the tang. The dried cranberries are baked in. Some walnuts would be an amazing addition.