Recipe by MarraMamba
a lovely appetizer from the Red Cat Cookbook, rather like a fondue without all the paraphenalia needed..just a skillet and good crusty bread! Use italian fontina, not dutch because the dutch won't melt properly for this
Top Review by WiGal
I was so glad to find a delicious yet easy recipe to put together for us after our busy but tiring weekend. Reduced it to two and had for supper. Put ours in broiler proof ramekins. Made for Culinary Quest 2014 for Cruising Culinary Queens.
- 1 1⁄2 lbs italian fontina, soft brown rind trimmed and discarded, cut into 1-inch dice
- 1⁄4 cup olive oil
- 6 garlic cloves, thinly sliced
- 1 tablespoon thyme
- 1 teaspoon chopped rosemary
- fresh ground black pepper
- sliced country bread or roll
Directions See How It's Made
- Preheat the broiler.
- For individual servings, divide the fontina among four 6-inch cast-iron pans.
- Drizzle with olive oil and scatter the garlic, thyme, and rosemary over the cheese. Season with salt and pepper. For one large pan, use a 12-inch cast-iron skillet and follow the same directions.
- Broil until the cheese is melted and bubbly, 6 to 7 minutes.
- Serve each person an individual pan, setting it on a trivet or napkin, or serve from the 12-inch pan set in the center of the table, with the bread alongside for dunking.