Recipe courtesy of Ree Drummond
Baked Fontina Cheese Board
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 325
- Total Fat
- 23 g
- Saturated Fat
- 10 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 13 g
- Cholesterol
- 46 mg
- Sodium
- 347 mg
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.
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 325
- Total Fat
- 23 g
- Saturated Fat
- 10 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 13 g
- Cholesterol
- 46 mg
- Sodium
- 347 mg
Ingredients
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.
