Baked Fontina

Total Time:
21 min
Prep:
15 min
Cook:
6 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
  • 1/4 cup good olive oil
  • 6 garlic cloves, thinly sliced
  • 1 tablespoon minced fresh thyme leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 crusty French baguette
Directions

Preheat the broiler and position the oven rack 5 inches from the heat.

Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.

Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.


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4.6 62
This is scrumptious! Beware, it is addictive!  I have tried also with smoked Gouda and it is delicious!  This is a definite keeper. :)  Thanks Ina!  item not reviewed by moderator and published
Fabulous. Did exactly as recipe said. Cast Iron pot is a must.....it keeps the dish hot longer. Naturally it will cool - so if you have a warmer or keep on your stove top on smallest burner on low. Its so good...who cares if you have to go to the kitchen stove to spoon it on bread.......problem solved. item not reviewed by moderator and published
Made a small amount for first time,(just my son & me)and I only had dried herbs. It was addictive, especially when eaten along with fruit! Making this again and worth making a trip town for the fresh herbs! Thanks,Ina! item not reviewed by moderator and published
From the first time this was made for a Girl's Night, this recipe has been adored by ALL who've tried it. On the show Ina made a point of saying it was important to use italian fontina Val d'osta. However, we've made this recipe with that and with a more generic (but still nice) brand and we actually liked it better with the lower cost cheese. Unless you live in an area with an actual cheese shop, Fontina Val d'Osta can be hard to find and very pricey ($32 plus tax the first time we made this). item not reviewed by moderator and published
There are different types of fontina cheese, they range from mild to strong. I combine the two, for a medium flavor. As for the oil, olive oil is good for you, I would not use any thing else. It is a dish you serve as an appetizer, I make individual dishes and everyone has their own with a bowl of crusty bread in the center of the table. Thank you, Ina for sharing this wonderful dish with us. item not reviewed by moderator and published
This was HORRIBLE, hate I wasted the $$$ item not reviewed by moderator and published
Made it for lunch for the family and everyone LOVED it!! item not reviewed by moderator and published
The absolute best! It was a hit at the Super Bowl party. Everyone loved it!! item not reviewed by moderator and published
I made this on NY''s Day, following the recipe exactly. It's quite easy to make, smells great and looks beautiful. The flavor is excellent. It is a bit expensive if you buy good cheese (I got mine at Whole Foods). I have one minor complaint -- after 5-10 minutes the cheese will become quite firm and will no longer serve easily. You can't dip bread in it anymore, and even if you cut it it won't smear, you just get chunks of cheese. For that reason I probably wouldn't serve it again, unless I come up with some sort of solution. item not reviewed by moderator and published
actually, it was way too oily,greasy, or fatty to me!!! Next time, just spray the iron skillet and don't add any oil so much better. The taste of the browned cheese and herbs are enough flavor. item not reviewed by moderator and published
.. item not reviewed by moderator and published
Oh my, this was sooo good! I halved the recipe and used just a drizzle of oil. item not reviewed by moderator and published
This was so delicious! I agree with some of the other reviewers that it could have used about half of the olive oil. item not reviewed by moderator and published
Oh my. I made this just to "get rid of" some leftover fontina and it's absolutely delicious! I am definitely making this next time I have friends over. item not reviewed by moderator and published
This is a fabulous crowd pleasing recipe. Except I just saw the episode. There is no added oil when she makes it on the show. And frankly, i don't think you need to add extra oil. The cheese is oily enough. item not reviewed by moderator and published
Baked fontina is pretty much my favorite thing in the world. I have made this recipe MANY times. It is wonderful for after church on Sundays because it is so quick. I don't really even measure the oil and spices anymore. I just add to taste. I get Danish fontina at Sam's for approx $8/lb. We don't have Trader Joe's here. I serve this with a caesar salad or roasted veg (asparagus or broccoli. And wine. It is the simplest, yet most luxurious meal. item not reviewed by moderator and published
WOW! This had an amazing flavor! I love rosemary so I put a little more in than the recipe called for. I also took some of the advise in the other reviews, and added half the olive oil, and a couple of tablespoons of good chardonney. Ina, this was just amazing! Thanks agian for another go-to recipe! item not reviewed by moderator and published
Wonderful! Served it to garlic and cheese lovers and we were in heaven. Did roughly half of the recipe in an 8" cast iron skillet. Ina's recipes are the best. item not reviewed by moderator and published
Delicious and very easy. I served it with crusty french bread and veggies. I am anxious to try it with apple or pear slices next time. I only added about half the olive oil called for. I saved the leftover cheese and diced it up to incorporate into a cheese sauce for homemade mac and cheese a few days later. The herbs and garlic made it better than ever. item not reviewed by moderator and published
This recipe was very disappointing. It was extremely greasy and dificult to eat. I would never make it again and do not recommend it to anyone. I am a big fan of Ina Garten, but she really missed the mark here. item not reviewed by moderator and published
Made this several times for quick app. Always a hit and soooo easy. item not reviewed by moderator and published
The flavor of this was wonderful, however I thought that there was a bit too much olive oil and I didn't even add the whole 1/4 cup. The excess oil was good because it absorbed the flavors of the garlic and herbs but in the end there was a lot leftover. I will def make this again, maybe will add some dry white wine or vermouth. item not reviewed by moderator and published
Have made this numerous times and it is always a hit. So simple but with such pizazz! Thanks Ina for a wonderful recipe and Trader Joe's for great cheese prices! item not reviewed by moderator and published
This is a very good recipe for entertaining. We (oven toasted the ciabatta bread after a brushing of olive oil. I could not find anything but domestic Fontina, so went with that and it was delicious. The fresh herbs I think are mandatory. Ina comes through again! Oh..we made this in a LeCreuset skillet since it was larger than our small cast iron one and that move enhanced the presentation...this kept the cheese warm as would the plain cast iron. item not reviewed by moderator and published
I made this last night as an appetizer. I was afraid that the cheese would stick to the cast iron skillet, but the olive oil prevented this from happening. I didn't have fresh rosemary at home, so I substituted with oregano. The dish was fantastic. Once the melted cheese had been devoured, the left over olive oil in the skillet was very flavorful and perfect for dipping the left over bread. I intend to make this again over the holiday season : item not reviewed by moderator and published
Terrific! Made this for my family, served it rustic style with crusty bread. My two teens loved it! Served it along with dipping oil and other cheeses and fruits. Nice flavor and aroma. item not reviewed by moderator and published
This is a great and easy recipe! Looks impressive, smells even better when you remove from the broiler...melty cheese and a hint of herbs and toasty garlic. Great taste and a casual family-style presentation. Everyone loved! I did take other suggestions and left out the extra salt and olive oil at the beginning. I added a splash of oil halfway through because it looked a little drier than I wanted, but I would suggest just checking on your dish and then you can always add salt or oil at the end...no big deal. I find it hard to believe that no one would like this dish...melted cheese and garlic with french bread?? And to comment on the person who thought that this cheese stunk up their kitchen and smelled badly, that isn't normal. It should smell wonderful when baked and shouldn't have an offensive smell. It's a semi-soft cow's milk cheese. I got my fontina from Trader Joe's and paid $5 for a pound--I didn't think that was too expensive. item not reviewed by moderator and published
We really liked this, but it was too salty for us, especially since we used a coarse salt. Next time I would omit or just use a dash of salt, and probably a bit less oil. I used a TJ spanish olive oil - is anyone familiar with it? I'd love to know what others feel are "good" olive oils - which brands do you use? thanks! item not reviewed by moderator and published
Saw it a month or so ago and tried it for after church lunch. Mmmmmmm. Didn't have any fresh thyme, so we used dried Rosemary and, fresh from the plant, basil. In the future, I would start it on top the stove, with just the cheese. Then when it gets all melty, ***** out the cheese fat. Then in another small pot cook olive oil, herbs and garlic. Then pour over the melted cheese and then put in the broiler til it gets nice an toasty on top. Then mop it up with crusty bread. It would be like cheesy garlic bread. At least you get rid of some of the saturated fat. And, it's cheaper than the Swiss Knight fondue packets, which now go for about $9-10 each. item not reviewed by moderator and published
Love this one...I saw this on TV one time on a rerun a few weeks ago, and I have made it 3 times already! We let it get dark and bubbly on the edges : YUM item not reviewed by moderator and published
WOW - Thank you, Ina, for another fantastic recipe! This was such a quick and easy dish to make whether you're just treating yourself or serving a crowd. And, as always, your seasonings are perfect! Your show and cookbooks have helped revive my love of cooking and entertaining. Thank you so much. item not reviewed by moderator and published
Absolutely delicious. item not reviewed by moderator and published
Wow! And oh so easy. Found Fontina Val d'Aosta cheese, because I wanted to make it exactly like her recipe the first time. And - yes - it was expensive but considering that and wine was our dinner...ok a salad on the side - it worked out fine. This is a real keeper - and like others said - I'm sure you could use other cheeses as well. The olive oil WAS NOT too much - it's wonderful drizzled on top of the cheese & bread. Cast iron pan a must. item not reviewed by moderator and published
Absolutely fantastic! Served it with crusty french bread as well as a sun dried tomato parmesan bread! Rave reviews. item not reviewed by moderator and published
Fabulous recipe, hit of the neighborhood! So easy and fast to make. I omitted the salt and used half the oil as other reviewers recommended - perfect. I also lightly toasted the baguette and brushed with oil; crackers work fine too. Once the cheese hardened and was difficult to scoop, I just cut it up and people came diving back in! item not reviewed by moderator and published
We made this last night as an appetizer for my daughter's 24th birthday. It was so fabulous that we almost didn't want to eat the rest of the meal! We used Danish Fontina because that is what was available and I added some mozzarella to it for those who didn't want a stong flavored cheese. We thought the salt amount was fine. We did use about 1/2 the amount of olive oil. We brushed the rest on the baguette slices and toasted those in the oven before melting the cheese. I would eat it again tonight! item not reviewed by moderator and published
The salt queen overdid it AGAIN. item not reviewed by moderator and published
I halved the recipe for my husband and I and it turned out great. I actually like the extra oil and used a spoon to put it over the bread before taking a piece of cheese. Quite the guilty pleasure! Will make this again for company. item not reviewed by moderator and published
This is the bomb! You can use any flavorful cheese and remember you get on your palate what you pay for. If you are going to bother to cook do it right the first time. I would say the people that gave it under 4 stars just don't have a developed palate. Just like, I can't even begin to choke down fast food! YUCK! Love this recipe Ina! item not reviewed by moderator and published
Made this at a BBQ last night. Put the pan right on the grill...It was a fun different app. for a /BBQ. I mixed all the oil, herbs, garlic together earlier and then poured over. Really great garlic taste. Thanks again Ina item not reviewed by moderator and published
So delicious. A true comfort meal for any season. I read the other reviews and cut the olive oil, and added less salt. Next time, I will delete the salt altogether. I love salt, but the fontina already had enough, and I used a rosemary baguette for dipping, which didn't need anymore either. Such a simple, but beautiful dish! Thanks again, Ina! item not reviewed by moderator and published
I love this!! My mom and I made it for lunch one day while she was recovering from surgery and could not get enough of it . item not reviewed by moderator and published
Very good. The second time around I did halve the olive oil and substituted with some Pinot Grigio----it lightened it up a bit. This one is a keeper, thanks Ina! item not reviewed by moderator and published
Excellent item not reviewed by moderator and published
could you use raclette? item not reviewed by moderator and published
Cheese, crusty bread! How bad can that be? Another winner winner, pre-course dinner :) item not reviewed by moderator and published
I bought domestic fontina from Trader Joe's and spent about $8 for the pound and a half (thank heavens for TJ's. I used about 2 Tbs. olive oil (I won't use ANY next time; it's plenty oily already, 1/4 tsp. salt (I wouldn't add ANY more; Ina always adds superfluous tablespoons of salt, I think, a heaping teaspoon of fresh rosemary, a heaping tablespoon of thyme and baked mine for about 9 minutes in a cast iron skillet. The cast iron is great because it keeps it retains heat for so long. It was absolutely terrific. Cheesy, gooey, greasy, fattening and delicious. Our friends loved it and I'll definitely make it again. item not reviewed by moderator and published
Amazing! Will make over and over again. I added dry herbs not fresh it's all I had. I made a small batch and I wished I would have made it bigger! item not reviewed by moderator and published
Great!!! Everyone I make this for loves it. I do use less oil as there is so much oil in the cheese. Enjoy : ) item not reviewed by moderator and published
To the person who complained about the cost of the cheese. I find that good food sometimes costs a little bit more than bad food. Maybe you should try american slices if that's the quality of food that you want, for me no, I will try something from someone who has a very good track record and that would be Ina. item not reviewed by moderator and published
absolutely amazing. i did two nights in a row for two different parties! night two, i sliced the baguette and toasted it. drizzled each piece with a little bit of olive oil and light dusting of sea salt.... would recommend this to everyone! item not reviewed by moderator and published
I used Penzey's dried herbs rather than fresh and cut back on salt and pepper. Instead of bread, serve with apple slices; I used Granny Smiths. item not reviewed by moderator and published
Very tasty. I think it could be just as good with gruyere, emmental / emmentaler, or another great melting cheese. The Fontina Val d'Aosta is a great cheese. It's also unpasteurized, so if that's important to you, you might try a different cheese. I made the recipe as written, and it was good. item not reviewed by moderator and published
When I saw this on the show I just had to make it. I was not disappointed. It is very simple to prepare but so delicious. This is a perfect dish!! item not reviewed by moderator and published
Couldn't have been easier, and my husband thought he died and went to heaven! Better eat it quick, though, because it starts to harden up within a couple of minutes out of the oven. So delicious, though, that it shouldn't be a problem! item not reviewed by moderator and published
The baked Fontina was so simple to make.I followed all instructions.It took me five minutes to chop cheese and put all the ingredients into a oven baking dish.Fresh French bread and wine.... My family loved it....And of course, other goodies to go along with it,all was Yummy :)) Thanks Ina..... item not reviewed by moderator and published
First of all, I bought Italian Fontina as suggested, it's $20/lb and you need 1 1/2 lbs. Second, the cheese has a very strange odor and made my whole kitchen smell funky. I followed another reviewers suggestion and cut the salt to 1/2 tsp, 1/4 tsp probably would have been better. Next time I would also cut back the oil too, a little greasy. Not one of my favorites from Ina. item not reviewed by moderator and published
Loved it! We are a baked brie and crusty bread family and now we have expanded our repertoire. Ina says to get a good imported cheese and I picked up something with an Italian name on it, but at home it said "made in Wisconsin"! Still good. Also, this works in a casserole dish. item not reviewed by moderator and published
Made this recipe with less salt and more rosemary. It was fantastic. I brought this to a dinner party and it was a hit! They were asking for more. Thanks again Ina. item not reviewed by moderator and published
Made the recipe exactly as is and it was decadent and divine. Serve family style as an appetizer, sizzling in your cast iron pan, and you'll have 6 happy people around your table. Add a glass of good wine and it's perfection. item not reviewed by moderator and published
It was delicious! I cut back on the salt to 1/2 teaspoon and next time I will cut back to 1/4 teaspoon as it was too salty for us but the flavors were perfect! Thanks for another great recipe. item not reviewed by moderator and published
Quick and easy. The fresh herbs and a mild creamy taste of the cheese are delightful. item not reviewed by moderator and published
Can this be made in a fondue pot, or is it better to bake it and serve it from a fondue pot so the cheese will stay melted? item not reviewed by moderator and published
You're a moron. item not reviewed by moderator and published
Can this be made in a fondue pot, so that the cheese will stay melted, or is it better to bake it and then serve it in a fondue pot? item not reviewed by moderator and published
Watching her make it right now, and she DID add 1/4 cup oil! item not reviewed by moderator and published
Are you using kosher salt? It's not too salty if you use the right kind of salt. If you are using Morton's table salt, you'll need to cut the amount in half. item not reviewed by moderator and published

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