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.