Grilled Fontina on Cranberry Bread

by Maria on November 21, 2009

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.


C November 23, 2009 at 4:11 pm

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!

Mardi @eatlivetravelwrite November 24, 2009 at 2:04 am

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

Maria November 24, 2009 at 4:28 pm

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.

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