Baked Fontina

by Melissa on November 17, 2010

Looking for an easy and delicious appetizer? Look no further. This is probably one of the easiest appetizers I have ever made, and one of the best tasting. You literally slice up some fontina, top it with olive oil, herbs and garlic, and throw it in the oven. When you pull it out, you have a delicious dish of bubbly and gooey baked cheese that is full of flavor.

This is a perfect make-ahead appetizer as well, and would be perfect for a dinner party or family gathering. Not planning a get-together anytime soon? Don’t wait to make this recipe, serve it with a simple salad and call it dinner. Seriously. :)

The original recipe calls for baking this in a 12-inch skillet or cast-iron pan. Since I have neither,  I used a 9-inch ceramic pie plate and it worked out beautifully.

Baked Fontina

  • 1 1/2 pounds Italian Fontina, cut into 1-inch dice
  • 1/4 cup olive oil
  • 6 cloves garlic, thinly sliced
  • 1 Tbs minced fresh thyme leaves
  • 1 tsp minced fresh rosemary leaves
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 crusty French baguette

Preheat the broiler and adjust the oven rack to 5-6 inches from the heat source.

Scatter the Fontina cubes evenly in a 12-inch skillet or cast-iron pan.  Drizzle with the olive oil.  Combine the garlic, thyme, and rosemary, and sprinkle evenly over the cheese.  Sprinkle with the salt and pepper. 

Place the pan under the broiler for 5-6 minutes, or until the cheese is melted, bubbling, and starting to brown.

Serve family-style:  right out of the oven with crusty chunks of bread for dipping.

Source: The  Barefoot Contessa, How Easy is That? As seen on Pink Parsley.

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