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
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

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