Baked Fontina
Show: Barefoot Contessa
Episode: Cook Like a Pro
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Total Reviews: 48
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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!
By clafoutis
on January 07, 2013
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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.
By mrhineer
on January 03, 2013
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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.
By folkart
upperville va.
on December 27, 2012
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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.
By maryadelle
Northville, MI
on September 13, 2012
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Made this several times for quick app. Always a hit and soooo easy.
By smithsh2
Charlottesville, VA
on August 12, 2012
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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.
By jklosterman_5366316
Overland Park, KS
on May 26, 2012
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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!
By jscdagourmet_92...
Coeur d'Ale...
on February 28, 2012
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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.