Fontina Cheese Dip Recipe 465 Food

BAKED FONTINA

Baked Fontina image

Provided by Ina Garten

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds Italian Fontina Val d'Aosta cheese, 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

Steps:

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.

FONTINA CHEESE DIP RECIPE - (4.6/5)

Fontina Cheese Dip Recipe - (4.6/5) image

Provided by á-8655

Number Of Ingredients 7

Ingredients

1 1/2 pounds Italian fontina, rind removed and cubed into 1-inch pieces
6 cloves garlic, thinly sliced
1 tablespoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
3 tablespoons extra virgin olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler. Spread cheese out in the bottom of a 12-inch cast iron pan. Drizzle olive oil over the cheese. Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese. Sprinkle salt and pepper over the top of the cheese. Bake for 6 minutes, until the cheese is bubbly and melted through. Carefully remove the pan from the oven and set it on a heatproof surface - the pan will be hot! Serve immediately.

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