Baked Fontina With Garlic Olive Oil And Thyme Recipes

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.

BAKED FONTINA WITH GARLIC, OLIVE OIL, AND THYME

Baked Fontina With Garlic, Olive Oil, and Thyme image

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

Provided by MarraMamba

Categories Cheese

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 791.5, Fat 66.8, SaturatedFat 34.7, Cholesterol 198.3, Sodium 1368.6, Carbohydrate 4.2, Fiber 0.2, Sugar 2.7, Protein 44.1

BAKED FONTINA

Baked Fontina image

Provided by Ina Garten

Categories appetizer

Time 15m

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.

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