I don't recall ever cooking with fontina cheese, but I really do like it's sharp flavor and soft texture.
I think this meatball recipe would make good burgers too!
1 egg, lightly beaten
1/3 cup grated Parmesan (I used Asiago because it's what we had)
2 cloves garlic, minced
1 teaspoon dried Italian Seasoning
1 1/2 lb ground beef
2 oz. thinly sliced prosciutto, chopped
16 1/2-inch cubes fontina cheese
8 canned artichoke hearts, drained & halved
1 6- to 8-oz. package mushrooms (I used baby bellas)
1 pint grape tomatoes
1 recipe Balsamic Glaze (below)
Basil leaves (optional - didn't use)
Soak wooden skewers in water, if using.
Combine egg, Parmesan, garlic, Italian seasoning, salt and pepper in large bowl. Add beef and proscuitto; mix well. Shape a small portion around a cheese cube. (Recipe says to make 16 meatballs - I got more)
My brother was such a great meatball former!
On skewers, thread meatballs, artichokes, mushrooms, and tomatoes. Leave room in between each item on skewer so they can cook more evenly (which I forgot to do but the recipe recommends it).
Prepare Balsamic Glaze: In small saucepan combine 1/3 cup balsamic vinegar, 2 teaspoons olive oil, 1 minced garlic clove, salt, pepper and 1/4 teaspoon Italian seasoning. Bring to boiling; reduce heat. Simmer, uncovered, 4 minutes or until reduced to about 1/4 cup. Divide in half.
Heat and Pam the grill.
Drizzle half of the Balsamic Glaze over kabobs. Place on grill (medium heat). Grill 10-12 minutes until meat is done. To serve, drizzle with remaining glaze. Sprinkle with fresh basil.