Baked Fontina
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.
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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
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Ensure a rack is 5-inches below the broiler. Preheat broiler.
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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.
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Place under broiler for 5-10 minutes, until cheese is melted and bubbling. Cheese should be beginning to brown.
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Serve hot, right out of the pan with a warm, crusty baguette.
This recipe serves 6, as the sole appetizer. If you're serving multiple appetizers, this recipe would serve 12.