Baked Fontina

How can I talk about cookbooks without mention the queen of home cooking herself, The Barefoot Contessa. This particular recipe is from her How Easy Is That? cookbook. Mrs Gardner once wrote that her favorite place in the world is her apartment in Paris, ever since then I have always associated her with anything french. My soundtrack while making this delicious treat was my Francoise Hardy album. She’s one of my favorite singers and is great for any get together you’re planning!

Baked Fontina_1

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 (I used half and was thankful!)
1 teaspoon freshly ground black pepper
1 crusty French baguette
Baked Fontina_2
1. Preheat the broiler and position the oven rack 5 inches from the heat.
2. 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.
3. 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.
Baked Fontina_3
This entry was published on January 4, 2013 at 2:18 am. It’s filed under Appetizers, Vegetarian and tagged , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Baked Fontina

  1. Yum!! This sounds absolutely amazing!

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