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Baked Fontina Recipe

Baked Fontina

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (48)

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Average Rating:

Total Reviews: 48

Showing 21-30 of 48

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  • on July 30, 2011

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    Fabulous recipe, hit of the neighborhood! So easy and fast to make. I omitted the salt and used half the oil as other reviewers recommended - perfect. I also lightly toasted the baguette and brushed with oil; crackers work fine too. Once the cheese hardened and was difficult to scoop, I just cut it up and people came diving back in!

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  • on July 25, 2011

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    We made this last night as an appetizer for my daughter's 24th birthday. It was so fabulous that we almost didn't want to eat the rest of the meal! We used Danish Fontina because that is what was available and I added some mozzarella to it for those who didn't want a stong flavored cheese. We thought the salt amount was fine. We did use about 1/2 the amount of olive oil. We brushed the rest on the baguette slices and toasted those in the oven before melting the cheese. I would eat it again tonight!

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  • on July 25, 2011

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    The salt queen overdid it AGAIN.

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  • on July 24, 2011

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    I halved the recipe for my husband and I and it turned out great. I actually like the extra oil and used a spoon to put it over the bread before taking a piece of cheese. Quite the guilty pleasure! Will make this again for company.

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  • on July 23, 2011

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    This is the bomb! You can use any flavorful cheese and remember you get on your palate what you pay for. If you are going to bother to cook do it right the first time. I would say the people that gave it under 4 stars just don't have a developed palate. Just like, I can't even begin to choke down fast food! YUCK! Love this recipe Ina!

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  • on July 11, 2011

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    Made this at a BBQ last night. Put the pan right on the grill...It was a fun different app. for a /BBQ. I mixed all the oil, herbs, garlic together earlier and then poured over. Really great garlic taste. Thanks again Ina

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  • on July 10, 2011

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    So delicious. A true comfort meal for any season. I read the other reviews and cut the olive oil, and added less salt. Next time, I will delete the salt altogether. I love salt, but the fontina already had enough, and I used a rosemary baguette for dipping, which didn't need anymore either. Such a simple, but beautiful dish! Thanks again, Ina!

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  • on July 06, 2011

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    I love this!! My mom and I made it for lunch one day while she was recovering from surgery and could not get enough of it .

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  • on June 05, 2011

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    Very good. The second time around I did halve the olive oil and substituted with some Pinot Grigio----it lightened it up a bit. This one is a keeper, thanks Ina!

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  • on May 21, 2011

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    Excellent

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