This recipe for fontina and fig grilled cheese, is a winning combination of creaminess and sweet jammy flavors.
Fontina and Fig Grilled Cheese
The great folks from Valley Fig Growers in California really liked my blue cheese and fig jam burger and sent me some of their fig spreads and dried figs to try. One of the first things I made with them was a yummy fontina and fig grilled cheese sandwich.
Figs always remind me of my father, so when Valley Fig Growers contacted me to try their products I thought it would be a nice thing to do in his memory. If he was still on this earth, it would have been great to share them with him. So far I’ve only had a chance to try the Organic Mission Fig spread. I plan on taking the others on vacation where my extended family can enjoy them too.
This fig spread would be great with blue cheese but I wanted to try it with a creamier cheese that would melt well on a sandwich. I chose fontina which is a favorite of mine. It has a really nice mild, nutty flavor that melts well. For the bread I chose a hearty multi-grain brain to complement the sweetness of the fig spread and the creamy cheese.
Sliced up and placed on the bread like a puzzle, I made sure to get as much cheese as I could on one side and slathered the fig spread on the other. Now patience is key for this grilled cheese. Once you get it to brown on one side, flip it, cover, and heat on low. This will allow the cheese to melt without burning the bread.
Serve in small wedges for a great party finger food or appetizer. Add a salad for a nice lunch or light supper.
I can’t wait to try the other fig spreads. I have my eye on the Balsamic Pepper, to pair with some lovely cheeses and cocktails at the beach.