Baked Fontina

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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 :

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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.

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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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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!

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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.

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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

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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.

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Absolutely delicious.

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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.

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Absolutely fantastic! Served it with crusty french bread as well as a sun dried tomato parmesan bread! Rave reviews.