Close-up of Baked Fontina Cheese Board, as seen on the Pioneer Woman, season 32.
Recipe courtesy of Ree Drummond

Baked Fontina Cheese Board

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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 4 to 6 servings
If you are putting together a cheese board, it’s a good idea to have one or two featured components, then dress the other cheeses, biscuits and fruit around it. Enter Ree’s baked fontina and jam-adorned goat cheese.



  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. Add the fontina in the baking dish to the board. Drizzle the honey over the top. Serve while the fontina is hot.