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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By chrissiedelouise
new york, 72
on May 14, 2013
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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.
By MEVmom
Midland, TX
on February 16, 2013
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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.
By cmhemker
Battle Creek, MI
on February 03, 2013
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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!
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