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Fontina & Blackberry Grilled Cheese with Thyme Butter

Fontina & Blackberry Grilled Cheese with Thyme Butter

  • Yield: 4 servings 1x



For the Thyme Butter:

  • 5 tablespoons unsalted butter
  • 1 bunch of fresh thyme
  • Salt and pepper, to taste

For the Grilled Cheese:

  • 8 slices bread (I love sourdough for this)
  • ½ cup blackberry jam
  • 4 oz fontina cheese, shredded
  • 4 oz Monterey Jack cheese, shredded
  • 1 cup fresh blackberries
  • Salt and pepper
  • The thyme butter
  • Honey, for drizzling (optional)


For the Thyme Butter:

  1. In a small saucepan, melt the butter over medium heat.
  2. Add in the thyme and reduce the heat to low. Stirring frequently, cook the butter and thyme together for a few minutes, being careful to not let the butter get too brown.
  3. Remove from heat and season with a pinch each of salt and pepper.

For the Grilled Cheese:

  1. Heat a large skillet or griddle over medium heat.
  2. On each piece of bread, spread roughly 1 tablespoon of the blackberry jam. Top four of the bread slices with roughly 2 oz of the cheese and a few fresh blackberries. Season with a little salt and pepper and top with the other bread slices to create sandwiches.
  3. Brush the bread liberally with the thyme butter and then place in the skillet/on the griddle.
  4. Cook for a couple minutes per side, or until golden brown and crisp on the outside and gooey and melty on the inside.
  5. Slice and serve while warm with an optional drizzle of honey.