Mrs. Regueiro's Plate: Baked Fontina

Wednesday, April 6, 2011

Baked Fontina

I absolutely love cheese and I would eat it all day if I could. I would love to live the life of a cheese monger because you would eat cheese and get paid to do it, too! I saw an email about a cheese class being offered at a local brewery to learn more about the wonderful world of cheese and without hesitation I signed up for the cheese class. (Drool!) Dairy would be my ultimate source of calories for the day. It wouldn’t be a problem right? There is nothing as comforting as a piece of creamy, velvety, soft, semi-soft, hard, blue or stinky cheese that brings me to my own cheesy haven.

I nearly melted into pieces when I saw this recipe on Barefoot Contessa, and instantly drooled over this baked fontina dip. I had secretly planned a wine and cheese party in my head for my friends, and I. But I accidently forgot to invite everyone over because I wanted this sucker all to myself. I wanted to test the recipe before sharing it with others. This recipe is ridiculously easy, and the only difficult task you will find is not having enough when you share it with your guests. It’s rich, creamy and indulgent for your next gathering. I promise I’ll invite my friends and family over for this dish!

Recognize the rind!

Baked Fontina

Baked Fontina
Adapted from How Easy is That
Printable Recipe
Ingredients:
1 ½ pound Italian Fontina Val d’Aosta cheese, rind removed and 1-inch diced
¼ cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves, minced
1 teaspoon fresh rosemary leaves, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette or sourdough


Preparation:


Preheat the broiler for 5 minutes and place the oven rack on the top section.


In a cast iron pan, add the cubes of Fontina evenly in the pan. Drizzle the olive oil over the cheese. In a small bowl, mix together the garlic, thyme, and rosemary and sprinkle mixture over the cheese.


Season with salt and pepper and place under the broiler for 6 minutes, until the cheese has melted and bubbly.

 


Serve with crusty chunks of bread alongside the baked Fontina right out of the oven. Dip and enjoy!

 

Fontina Dip2

Review: You can substitute apple slices, carrots, celery, and vegetables to use instead of bread. Gruyere or gouda is another great melting cheese that you can easily substitute, too. This baked fontina is soooo gooey and delicious, you’ll be dipping for more! All you’re missing is a glass of wine. Winking smile

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