Plum, Fontina, and Rosemary Grilled Cheese

This is a very, very, very bad idea.

Ever since I made this for lunch on Sunday, ALL I’ve wanted to eat is melty, sweet, salty cheese. That’s it! Veggies? Nah. Peanut butter? Nope. Yogurt? Absolutely not. Gooey fontina on carbs? Yes please; for breakfast lunch, and dinner. It is not good for a girl.

Fontina is, and always will be, my favorite melting cheese. It’s just spectacularly melty, but strong enough in flavor to be the foil for all sorts of things. No boring mozzarella for this girl, give me my fontina any day, on every pizza, in every sandwich, and holding together every baked pasta dish. Paired with tart plums, piney rosemary, and crunchy, buttery bread, with just enough of a schmear of jam to add moisture and sweetness…oh man. Ok. Hello Sunday, goodbye diet.

Really folks, there’s no reason to dawdle here. This will take you about 5 minutes to make. You know you want to break your diet too…be a lemming with me.

Plum, Fontina, and Rosemary Grilled Cheese

I always give credit where credit’s due….I totally stole this grilled fruit and cheese idea from How Sweet It Is. It’s brilliant. Makes 1.

I debated for a very long time about whether this should contain goat cheese or fontina. Then, I stood in the produce isle for about 10 minutes alternately sniffing rosemary and basil. Obviously, I landed on this combo, but you should do whatever sounds good to you. After tasting my pluns, which were deeeeeelicious, but a little tart, I decided to add a smear of blackberry jam….any jam would have done it. This thing is going to be awesome with peaches and raspberry jam one day.

2 slices white bread
1 T blackberry jam
1 large plum, cut into thin wedges
1 sprig rosemary, leaves removed and chopped
2 oz thinly-sliced fontina
Softened salted butter

  • On one slice of bread, arrange the plums in a single layer, then sprinkle with the rosemary and season with salt and pepper
  • Evenly layer the cheese over the plums
  • Spread the second slice with the jam and place it on top of the cheese, jam side down
  • Butter one side of the sandwich (doesn’t matter which one)
  • Heat a frying pan over medium heat
  • Carefully lay the sandwich, butter side-down, in the pan and butter the top of the sandwich
  • Cover with a lid (to help the meltiness!) and cook ~3-4 minutes or until golden
  • Flip over and replace the lid, cooking another 3-4 min or until golden and melty

Note: Cooking time with depend on how hot your pan is, so watch it carefully


2 thoughts on “Plum, Fontina, and Rosemary Grilled Cheese

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