Baked Fontina Cheese Board
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 325
- Total Fat
- 23
- Saturated Fat
- 10
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 15
- Protein
- 13
- Cholesterol
- 46
- Sodium
- 347
- Total: 20 min
- Active: 10 min
Ingredients
6 ounces fontina cheese, cut into small cubes
1 tablespoon olive oil
1 tablespoon minced fresh rosemary
2 teaspoons fresh thyme
1 clove garlic, minced
1 orange, zested
4 ounces goat cheese
2 tablespoons fig jam
1/2 cup candied pecans
1 pear, thinly sliced
Nut and seed crackers, for serving
Assorted cheeses of your choice, for serving
2 tablespoons honey
Directions
- Preheat the oven to 425 degrees F.
- Add the fontina to a small baking dish. Drizzle with the oil, top with the rosemary, thyme, garlic and orange zest and toss to combine. Bake until melted and bubbly, 10 to 15 minutes.
- Meanwhile, place the goat cheese on a cheese board or platter. Spoon the fig jam over the goat cheese. Add a pile of pecans, fan the pear and place the crackers on the board along with any other cheeses you are serving, leaving a space for the baking dish.
- Add the fontina in the baking dish to the board. Drizzle the honey over the top. Serve while the fontina is hot.