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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.
Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Liz


  • 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


  1. Ensure a rack is 5-inches below the broiler. Preheat broiler.
  2. 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.
  3. Place under broiler for 5-10 minutes, until cheese is melted and bubbling. Cheese should be beginning to brown.
  4. Serve hot, right out of the pan with a warm, crusty baguette.

Recipe Notes

This recipe serves 6, as the sole appetizer. If you're serving multiple appetizers, this recipe would serve 12.