Books and Cooks

Subscribe via Email

Enter your email address:

Delivered by FeedBurner

Warm, bubbly cheese brightened with garlic and fresh herbs on a thick slice of crusty bread, this Baked Fontina is an easy yet indulgent appetizer perfect.

Disclaimer: This post contains affiliate links, which means that if you click on the link and purchase, I make a very small percentage (at no additional cost to you!) which goes towards maintenance of this blog. Thanks for your support!

“It’s like fondue in a cast-iron pot–you just throw everything in and it’s ready in six minutes.”
~ Ina

When I received Ina’s new cookbook at Christmastime, I knew this would be one of the first recipes I’d try. I’m not much of a cheese person (remember the story about me, a weird kid, taking my cheese off my pizza?), but as soon as I saw the photo for Baked Fontina and read ingredients, I began looking for an opportunity to make this. I was not disappointed. I loved the herbs and slightly salty taste of the hot cheese. I loved that I could serve this family-style for an appetizer (first for Valentine’s Day and later for a cocktail party at our house). I love that it requires minimal-effort and is super-fast to cook. Really, what else could you ask for in an appetizer?

There were a few reviews on Food Network, with about half of them saying that the fontina was too salty. I didn’t think so at all. I’ve made this with both thyme and rosemary, and also with only thyme. Fantastic both ways. But feel free to adjust salt, pepper, and other herbs according to taste.

Baked Fontina

Adapted from Barefoot Contessa, How Easy Is That? (p. 97)

Serves 4-6 (or ~12 with multiple appetizers)


  • 1 1/2 lb. Italian Fontina Val d’Aosta cheese, rind removed and cut into 1-in. dice
  • 1/4 c. extra-virgin olive oil
  • 6 cloves garlic, minced
  • 1 Tbs. minced fresh thyme leaves
  • 1 tsp. minced fresh rosemary leaves
  • 1 tsp. kosher salt
  • 1 tsp. black pepper

Ensure a rack is 5-inches below the broiler. Preheat broiler.

Spread cheese evenly across a 12-in. cast iron skillet. Drizzle on olive oil. Combine garlic, thyme, and rosemary and sprinkle over cheese. Sprinkle salt and pepper over cheese.

Place under broiler for 5-10 minutes, until cheese is melted and bubbling. Cheese should be beginning to brown.

Serve hot, right out of the pan with a warm, crusty baguette.


Print Friendly, PDF & Email

2 Responses to “Baked Fontina”

Leave a Reply

Amazon Associates

I buy lots of my books and cooking supplies directly from Amazon nowadays. You can shop my favorite books and kitchen supplies directly through the Books n’ Cooks Amazon shop (<- link) or through affiliate links on relevant blog posts. Books n' Cooks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Sunday Supper Movement