I got the new Ina Garten “How Easy is That?” cookbook a couple weeks ago. When I saw this recipe I knew it would be perfect for the cheese party we were having with my sister-in-law and her husband. This would make a great appetizer for your Thanksgiving get together.
The next time I make this I might not add as much olive oil as the recipe calls for. We felt there was a bit too much. I will leave the recipe as is because some might be ok with that much oil. I used a shallow baking dish instead of a cast iron pan and it worked just fine. I don’t think there anything better than melted cheese and crusty bread to dip into it.
Baked Fontina:
- 1 1/2 lbs Italian Fontina, rind removed and 1 inch diced
- 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 crust French baguette
- Preheat broiler and position oven rack 5 inches from the heat.
- Distribute the cubes of Fontina evenly in a 12 inch cast iron pan or shallow baking dish. Drizzle on the olive oil.
- Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil.
- Sprinkle with salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to turn brown.
- Serve with the crusty French baguette
Source: How Easy is That by Ina Garten
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