Wiki said "Fontina has a mild, somewhat nutty flavor, while rich, herbaceous and fruity," so I decided to try making a sandwich with red grapes and, later while peering through the fridge, a red onion.
It was pretty darn good. It was/is also fantastically simple.
You will need:
- 2 pieces of bread sliced
- enough red grapes to cover a piece of bread while still leaving holes for cheese to melt through - sliced in half
- red onion slices enough to probably twice cover the bread, because onions shrink in heat and lose their kick to sweetness
- thinly sliced Fontina, amount depends on the strength of your cheese. The first Fontina I had was very mild, so I piled it on. The second Fontina I got was really strong, as in one of those cheeses whose smell is still on your fingers after several washings and hours later.
After working with Fontina, I've decided it's not a bad cheese and is great for grilled cheese especially since it melts really easily.