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Baked Fontina
Baked Fontina cheese dip inspired by Ina Garten, the Barefoot Contessa. This easy holiday appetizer is made with Italian fontina cheese, olive oil, and fresh spices, all baked to bubbly perfection and served with crusty French Bread.
Prep Time
15
minutes
mins
Cook Time
6
minutes
mins
Total Time
21
minutes
mins
Course:
Appetizer
Cuisine:
Italian
Servings:
12
Calories:
254
kcal
Author:
Lauren Allen
Ingredients
1 1/2
pounds
fontina cheese
, rind removed and 1-inch diced
3
Tablespoons
olive oil
(high quality olive oil works best)
6
cloves
garlic
, thinly sliced
1
Tablespoon
fresh thyme
, minced
2
teaspoons
fresh rosemary
1
teaspoon
salt
1
teaspoon
freshly ground black pepper
1
Crusty
French Baguette
, cut into chunks when ready to eat
Instructions
Before preheating the oven, move one oven rack and place it about 5 inches from the heat. (on the bottom rack)
Turn the broiler oven on high.
Assemble your Fontina cheese cubes in the bottom of a large cast-iron pan. Be sure to space them apart. Drizzle olive oil on top of the cheese.
In a small bowl, combine garlic, fresh thyme, and fresh rosemary. Sprinkle the mixture over the cheese and olive oil.
Add salt and pepper and place the pan under the broiler for about 6 minutes or until the cheese is bubbly and starts to brown.
Serve immediately with the French baguette.
Notes
Recipe inspired by
Ina Garten, Food Network
.
Nutrition
Calories:
254
kcal
|
Carbohydrates:
1
g
|
Protein:
14
g
|
Fat:
21
g
|
Saturated Fat:
11
g
|
Cholesterol:
65
mg
|
Sodium:
648
mg
|
Potassium:
45
mg
|
Vitamin A:
545
IU
|
Vitamin C:
1.4
mg
|
Calcium:
317
mg
|
Iron:
0.3
mg
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