Baked Fontina Cheese

This is a very quick and easy appetizer to serve that has only a few ingredients.  Very cheesy and good.

Baked Fontina Cheese

  • 1-1/2 lbs. Italian Fontina Val d’Aosta cheese (a little pricey but worth it) rind removed and diced into 1-inch cubes (can also use Asiago cheese)
  • olive oil to drizzle
  • 3 garlic cloves, minced
  • fresh thyme leaves, minced
  • fresh rosemary leaves, minced
  • freshly ground pepper to taste
  • 1 baguette, sliced and toasted on 1 side

Preheat the broiler and position the oven rack 5 inches from the heat.  Toast the bread slices until lightly brown.

Place the cubes of Fontina or Asiago in a 12-inch cast-iron pan.  Drizzle the olive oil over all of the cheese.  Add the garlic, thyme and rosemary.  Sprinkle with pepper and place the pan under the broiler for 6 minutes, until the cheese is melted, starts to bubble and starts to turn brown.  This must be eaten right away as the cheese solidifies and is hard to dip with the bread.

Comment:  You can also bake the bread in the center of the oven at 450°F for 5 minutes or until nicely toasted.  Then put the cheese, garlic, thyme, rosemary and pepper in a casserole dish and bake for 5-6 minutes.

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