Baked Fontina

I got the new Ina Garten “How Easy is That?” cookbook a couple weeks ago. When I saw this recipe I knew it would be perfect for the cheese party we were having with my sister-in-law and her husband. This would make a great appetizer for your Thanksgiving get together.

The next time I make this I might not add as much olive oil as the recipe calls for. We felt there was a bit too much. I will leave the recipe as is because some might be ok with that much oil. I used a shallow baking dish instead of a cast iron pan and it worked just fine. I don’t think there anything better than melted cheese and crusty bread to dip into it.

Baked Fontina:

  • 1 1/2 lbs Italian Fontina, rind removed and 1 inch diced
  • 1/4 cup olive oil
  • 6 cloves garlic, thinly sliced
  • 1 tbs minced fresh thyme leaves
  • 1 tsp minced fresh rosemary leaves
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 crust French baguette
  1. Preheat broiler and position oven rack 5 inches from the heat.
  2. Distribute the cubes of Fontina evenly in a 12 inch cast iron pan or shallow baking dish. Drizzle on the olive oil.
  3. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil.
  4. Sprinkle with salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to turn brown.
  5. Serve with the crusty French baguette

Source: How Easy is That by Ina Garten


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