1 loaf of multigrain bread, cut into 8 thick slices
12 ounces of fresh Champlain Orchards organic black raspberries
12-15 fresh basil leaves, chopped
6-8 ounces of fontina cheese, sliced
2 tablespoons olive oil
In a large bowl, mash raspberries with a fork (be careful – they will splatter!) and stir in chopped basil. Heat an electric griddle, panini press, or large skillet over medium-low heat.
Lay a piece of cheese on each slice of bread, then top with a few spoonfuls of smashed blackberries. Gently pick up 3 slices of bread, brush some olive oil on the bottom, and place them on the griddle or skillet. Place the remaining slices on top, brushing them with olive oil too. Cook these over low and slowly so the bread gets perfectly golden and the cheese melts. Let each side cook for about 4-5 minutes. Remove and dig in!
| Adapted from How Sweet Eats