I believe I’ve told you of my fondness for cheese once or twice. This Baked Fontina cheese is right at the top of cheesy goodness. Not only is it full of melted, bubbly, crispy edged cheese, but it’s also packed with garlic and herbs. Put this on some fresh Italian or French bread and you’ll think you’ve died and gone to heaven. Cheese heaven. Don’t forget that garlicky olive oil. Sop it all up with your bread. That oil is a big money item in a restaurant. I saw this on an episode of the Barefoot Contessa. You’ll find her recipe here. Thank you for this recipe Ina! It’s one of my family’s favorites. This is an easy, but oh so tasty appetizer. Let’s get cheesy!
Broiled Fontina Cheese
1 pound fontina cheese cut into 1 inch cubes
1/4 cup olive oil
2 tsp. minced garlic
1 Tbs. fresh thyme leaves
1 tsp. fresh rosemary leaves, minced finely
1 tsp. kosher salt
1 tsp. pepper
1 loaf Italian or French bread, cut into slices
Position the oven rack about 6 inches from the broiler. Preheat the oven to broil. Place the cheese evenly in a large, oven safe pan or cast iron skillet. Drizzle the olive oil over the cheese. Sprinkle the garlic, thyme, rosemary, salt and pepper evenly over the surface. Place the pan in the oven under the broiler for 6 minutes or until the cheese is melted, bubbly and lightly browned. Spoon the cheese right from the pan over the bread slices and dip the bread into the garlicky olive oil. Enjoy!
Wishing you love, laughter and cake,