Yes, you NEED this! Love doing this on the grill in a cast iron pan. Great way to keep your guests occupied with some nosh on the side while you get the rest of the grilling done.....without comments because their mouths are full!!
Good Olive Oil
Yes, super simple with tons of options to change it up and work with what is available to you.
Cube the Fontina into a cast iron pan (single layer of 1-2" cubes)and drizzle with Olive Oil, just a couple of tablespoons. Add the "tougher" herbs like rosemary or thyme if using.
Grill over medium heat. Can always add more heat, can't take it away if it burns.
I like to use different olive oils to change the flavor profile. Try Garlic Olive Oil from Love That Olive. Or Bacon, or Roasted Onion, or Basil. Options are endless. Go talk to Terri at Love That Olive, she will have GREAT suggestions!
Grill until cheese is melted. Add Cracked Pepper and delicate herbs(if using) like basil, cilantro, parsley, chives.
At the same time, you can place the baguette, unwrapped, on the grill to warm. I like to use the partially baked ones. They finish their baking on the grill.
When left to my own devices, I rip the finished baguette into pieces and go right into the cheese...AND double dip!
Ok, really hungry now......byyyyeeee!