Baked Fontina With Garlic, Olive Oil, and Thyme
3
People talking
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
- Ready In:
- 13mins
- Serves:
- Units:
Nutrition Information
3
People talking
ingredients
- 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
- salt
- fresh ground black pepper
- sliced country bread or roll
directions
- 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.
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RECIPE MADE WITH LOVE BY
@MarraMamba
Contributor
@MarraMamba
Contributor
"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"
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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.
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Yum ! This was easy to make and so delicious; the flavors of the fresh herbs, garlic and cheese melded so well and a glass of Cotes du Rhone with it made it divine! Thanks for sharing. Made for culinary quest 2014 for the Crusin Culinary Queens.
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This is so very, very, very delicious! I made it for a get-together last Friday night and the crowd has asked that I make it again this Friday. I made it according to the recipe but cut down to about 1/3 (used 1/2 lb cheese) and all in one small cast iron pan. The only bad thing was that there wasn't enough LOL! The garlic really took this over the edge for me, and others commented on the richness of the spices. It was incredibly simple to throw together and people just inhaled it. Served with slices of recipe #235909 (Marianne Baguette - Traditional Rustic French Bread). Yumm! Can't wait to do it again this weekend. Made for PRMR, and going directly into my Best of 2011 folder!
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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
