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Baked Fontina




Source of Recipe


Barefoot Contessa "How Easy is That?


Recipe Introduction


Serves 4 – 6

Ina says “It’s like a fondue in a cast-iron pot — you throw everything in and it’s ready in six minutes.” (Don’t hate me, but, how easy is that?)

Note: Fontina Val d'Aosta is a soft & very flavorful cheese from Italy. Other fontinas won't have the same depth of flavor.


List of Ingredients




1 1/2 pounds Italian Fontina, rind removed and 1-inch-diced

1/4 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

Recipe



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 pan with bread for everyone to dip.