Baked Fontina
(from lynniebell’s recipe box)
Serve with a green salad and some fruit and cookies for dessert
Source: Barefoot Contessa
Serves 6 peopleCategories: Lunch
Ingredients
- 1 1/2 pounds Italian Fontina Val dAosta cheese, rind removed and 1-inch diced
- 1/4 cup good olive oil
- 6 garlic cloves, thinly sliced
- 1 T. minced fresh thyme leaves
- 1 tsp. minced fresh rosemary leaves
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1 crusty French baguette
Directions
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Preheat the broiler and position the oven rack 5 inches from the heat.
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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.
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Serve the baked Fontina family style—right out of the over in the cast-iron pan with crusty chunks of bread for everyone to dip.