Baked Fontina

July 19, 2012 / 3 comments »

Baked Fontina

I would have to say this is one of the easiest appetizers I have come across.
Actually, I think I could just eat this for dinner.
As a main course, nothing wrong with that.
Its like a fondue.
Except without the fondue pot.
You can’t get any simpler than throwing everything in a skillet and broiling it for a few minutes.
I used a baguette to scoop up the cheese, but you could use anything you like.
Vegetables would be really good.
Carrots celery, cucumber, just to name a few.
Heck, you could use broccoli too.
Crackers are also very good with this dish.
The possiblities are endless.

Print Print Recipe

Baked Fontina

Ingredients:

1 lb fontina cheese cubed (rind removed)
2 tablespoons olive oil
3 garlic cloves minced
1 tablespoon Herbs De Provence
1 teaspoon salt
1 teaspoon pepper
1 french baguette sliced

Directions:

Adjust the rack in your oven to the top rung.
Make sure you are 6-7 inches from the broiler.
Preheat your oven to broil.
Put the cheese, oil, cloves, and herbs in a 12 inch cast iron skillet
Sprinkle salt and pepper over the top.
Make sure everything is evenly distributed.
Broil 6 minutes or until the cheese is bubbly and melted.
Set on a heat proof surface.
Dip baguette slices into hot cheese

Enjoy!
Peace be with you,
Veronica

Appetizer, Brunch, Lent/Meatless

3 Comments »

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The Mom Chef — July 19, 2012 at 12:35 pm

I can use anything to scoop it up? I’m thinking a spoon will work just dandy. It looks absolutely amazing. Oh my gosh, I want that.

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Debra Eliot — July 19, 2012 at 1:06 pm

I agree with Mom Chef. Just give me a spoon. (Or should I admit it? I originally thought of a big ole’ frito scoop!)

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Ellen B Cookery — July 19, 2012 at 5:30 pm

You can give me a spoon or a piece of bread. It doesn’t matter as long as I can get to it. This looks so delicious! I must make this too!

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