Sometimes, you meet foods that love the camera.
Unfortunately for these Strawberry Fontina Baguette Slices, they’re not so photogenic.
Which belies their deliciousness.
They are the best vehicle for strawberry jam I have yet to discover.
They deserve fair press, but I don’t think they’ll get it, because they’re stinkin’ difficult to photograph.
It must be something about the pinkish jam.
Please – just understand – these are irresistible. As in, “I want to eat six of these in one sitting”.
It’s OK, they’re small.
I vowed, when I made strawberry jam, that I would come up with a recipe solely for the purpose of featuring the rock star quality of the spread.
I went through four different experiments. Four fails.
That’s when I realized I was complicating it way too much. In each of those trials, the flavor of the jam was lost in everything else.
So I went back to the basics.
And though I’m sure it’s been done before, I’m also sure it’s worth repeating and sharing.
Buttered baguette slices, fontina cheese in two layers, a dollop of home-made strawberry jam, all toasted to perfection.
Salty, buttery, cheesy, crunchy, sweet strawberry perfection.
Pizza for strawberry jam.
Lunch meets dessert in one simple dish, and it’s justified by a side salad. . . .
Or, they’re a super easy, super delectable appetizer accomplished in minutes.
Yes, this poor little slice got a little over-toasted, but it’s OK. It certainly didn’t make it any more difficult to eat.
This is what you’re going to need:
Five minutes, and the following ingredients.
Strawberry Fontina Baguette Slices
Salted butter, room temperature
Fontina cheese (thin sliced at the deli counter for ease)
Strawberry Jam (if you don’t have home-made, any good quality jam will do)
Butter bottom sides of baguette slices. With the butter side down, break off enough of a slice of fontina cheese to cover the bread slice. Place the cheese on the bread. Add a dollop of jam and spread it over the cheese. Add another layer of cheese, broken to fit the bread slice (you don’t want too much to run off when it bakes). If you have a toaster oven, place the slice in the toaster oven away from the burners (you don’t want anything to drip and start a fire!!). Toast to your desired golden, bubbly finish.
If you don’t have a toaster oven, place slices on a strip of foil or on a cookie sheet and bake at 425 degrees F on the middle rack until the cheese is brown and bubbly, (7 – 12 minutes).