I found the recipe for Sage Fontina Grilled Cheese with Spiced Zante Grapes while I was flipping through a copy of The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant by Judy Rodgers. I quickly found myself on a mission to try this curious combination. I found beautiful small red grapes at the market the following day and raced home to prepare the pickles. A little over a week latter, I was all set and just waiting for a meal when everyone is eating at different times.
Finally, tonight it was dinner for one and I couldn't wait another minute. The fontina married well with the sage oil, and the pickled grapes were a fabulous contrast. This would also make a great appetizer/cheese course, small triangles of crunchy, gooey cheese sandwiches with a single small bunch of spiced grapes. Yum.
Update-- My husband loved the sandwich, but didn't like the grapes at all. To be fair, he is not a big fan of pickles . . .