Monday, May 09, 2011

Baked Fontina

I usually meal plan for lunch on the weekends since Russell and I are both home. Sometimes I prefer to not have an actual meal, but instead make a few different appetizers for us to munch on. I love cheese - so when I came across this recipe for cheesy baked goodness I could not pass it up. This recipe is so simple to make, yet so flavorful. It is the perfect combination of spices and leaves you wanting more after each bite. This baked fontina would be a great beginning to a meal and would definitely be a crowd pleasing appetizer at any party. I halved the recipe below since it was just Russell and I; otherwise I could not have stopped myself from eating it all! I will definitely be making this dish again very soon!

  • 1 1/2 pounds Italian Fontina, cut into 1-inch cubes
  • 2-3 tablespoons olive oil
  • 6 cloves minced garlic
  • 1 tablespoon minced fresh or dried thyme leaves
  • 1 teaspoon minced fresh or dried rosemary leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 loaf of french bread, sliced and lightly toasted

Preheat oven to broiler setting and adjust oven rack 5-6 inches from the heat source.

Place cubed Fontina in a 12-inch oven-safe skillet, cast iron skillet or shallow baking dish (I used a shallow, oval baking dish and it worked perfect).

Drizzle olive oil over the Fontina. Combine thyme, rosemary, and garlic; sprinkle evenly over the cheese. Sprinkle cheese with salt and pepper.

Bake for 5-6 minutes or until cheese is melted, bubbling, and beginning to brown some on top. Serve with sliced, lightly toasted, french bread.

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