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Baked Fontina

Recipe courtesy of Ina Garten

Show: Barefoot Contessa: Modern Comfort Food

Episode: Cook Like a Pro

Baked Fontina

Name: Baked Fontina
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H21M0.000S
Yield: 4 to 6 servings
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

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Level: Easy
Total: 21 min

Prep: 15 min
Cook: 6 min

Yield: 4 to 6 servings

Level: Easy
Total: 21 min

Prep: 15 min
Cook: 6 min

Yield: 4 to 6 servings

Ingredients

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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

Watch how to make this recipe.

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.