A delicious, seasonal wild Spring treat to eat made from stinging nettles.
Heat the olive oil and butter in a sauté pan. Cook the sweet onion for ten minutes over medium heat until the onion softens and just starts to brown.
Add the nettle leaves and cook until wilted, about five minutes.
Hand chop nettles coarsely then mix in a bowl with a 1/2 cup crème fraÎche, lemon juice, and half of the fontina cheese. Season with salt, pepper, and a few grates of nutmeg.
Heat your broiler and lightly toast the bread on both sides. Spoon the nettle mixture evenly on the toasts, cover in remaining cheese and brown under the broiler until golden and bubbling. Serve immediately.