Monday, January 9, 2012

Baked Fontina

I knew from the moment I saw this recipe it was one I was going to love....fontina cheese is simply heaven for me and throw in there my two favorite savory herbs and you have yourself my ideal appetizer.  I was having a couple friends over for dinner the other night and after I enlisted their help to get Christmas put away we threw this together, popped it under the broiler, sliced up some good crusty bread and were in business!!!  I will be making this as often as possible, or at least as long as my pants still fit!

Ina Garten's Baked Fontina

1½ pounds Italian Fontina Val d’Aosta cheese, rind removed and 1-inch-diced
¼ cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette
Preheat the broiler and position the oven rack 5 inches from the heat.
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.
Serve the baked Fontina family-style—right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.
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1 comment:

  1. Anything Ina Garten with a Ruth action plan, must be heaven!

    Ellen Robert is a huge fan of both of you ladies!