So. Um. It’s official.
I’m totally in love with cooked grapes.
And now this sandwich.
The Fontina is nutty, the grapes sweet. And the ciabatta’s nooks and crannies are perfect pockets to hold all that melted cheese.
Melted Fontina with Grapes on Ciabatta
Prep time: 20 minutes
Cook time: 5 minutes
• 4 Ciabatta rolls
• 2 tablespoons olive oil
• 8 ounces shredded Fontina cheese
• 1/2 cup seedless red grapes, cut in half lengthwise
• 2 teaspoons finely chopped fresh rosemary (or 3/4 teaspoon dried)
• salt and pepper to taste
Heat broiler with rack 6-inches from the heat.
Pull out some of the center of each piece of bread to create a pocket. Brush the outside of each piece with the olive oil. Place the 4 bottom pieces on your work surface, oiled side down. Distribute the cheese, grapes, and rosemary evenly over the 4 pieces. Sprinkle with a bit of salt and pepper. Transfer to a baking sheet, along with the remaining 4 bread pieces, oiled side up.
Cook for about 3 minutes, keeping a careful eye that the bread doesn’t burn, or until the cheese is bubbly and melted. Remove from oven and compress the top bread halves with the bottom. Serve immediately and enjoy!
(adapted from Great Grilled Cheese)