Fontina cheese is a semi-soft Italian cow’s milk cheese, originating from the Aosta Valley in the Alps. Fontina cheese has a mild, nutty flavour and melts well, making it favourable for baking, and fondue, of course!
Seasoned with rosemary, garlic, and thyme, this baked Fontina recipe is perfect for dunking hunks of bread into its gooey deliciousness!
Prep Time: 15 min Cook Time: 6 min Servings: 4
1 1/2 lbs Italian Fontina cheese, rind removed, diced into 1-inch cubes
1/4 cup olive oil
6 clove garlic, thinly sliced
1 tsp fresh thyme leaves, minced
1 tsp fresh rosemary, minced
1 tsp kosher salt
1 tsp black pepper, freshly ground
1 crusty French baguette, cut on the diagonal into 1/2-inch slices
1. Preheat the broiler and move the oven rack to top position.
2. Arrange the cubes of Fontina evenly in a 12-inch cast-iron skillet or oven-safe skillet. Drizzle with olive oil. Sprinkle garlic, thyme, and rosemary over the cheese. Season with salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and golden brown.
3. Serve immediately accompanied with French bread slices for dipping.