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 Maura Leathers
Dayton, 75
on October 24, 2011
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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 :
By KitWiz
Providence Vill...
on September 14, 2011
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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.
By heathermarnold0000
McHenry, IL
on September 10, 2011
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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.
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