Directions
Step 1
Warmth a charcoal grill or set a gasoline grill to medium-high. In a small bowl, whisk collectively 2 tablespoons of the oil and the sherry vinegar. Put aside.
Step 2
In a small skillet over medium warmth, soften the butter. When the froth subsides, add the garlic and shallot and cook dinner, stirring sometimes, till softened, 3–4 minutes. Add the chives and cook dinner for about 1 minute extra. Season to style with black pepper and take away from the warmth.
Step 3
Thread the morels onto skewers. When the grill is preheated, use tongs and a wad of oiled paper towels to grease the grates. Add the morels and grill, turning sometimes, till barely charred and simply cooked by way of, about 10 minutes. Switch to a reducing board, take away the skewers, then coarsely chop the mushrooms. Add them to the butter combination and toss to coat.
Step 4
Drizzle the remaining oil over each side of the bread slices, then grill, turning as soon as, till there are grill marks on each side, about 4 minutes complete. Flip off the warmth. Prime the slices evenly with the fontina, cowl, and grill till the cheese is melted, 30–60 seconds extra. Switch the toasts to a plate, high with the buttered morels, and drizzle with the French dressing. Season to style with flaky salt and serve sizzling.
