Baked Fontina with Garlic, Olive Oil, and Thyme

Fat Cat


  • 1 1/2 Pound  Italian fontina, rind trimmed and discarded, cut into 1-inch pieces
  • 1/4 Cup  olive oil
  • cloves garlic, thinly sliced
  • 1 Tablespoon  thyme
  • 1 Teaspoon  chopped rosemary
  •   Salt and freshly ground black pepper
  •   Sliced country bread


From the mind (and kitchen) of acclaimed chef Jimmy Bradley, this baked fontina is creamy and rich, and is sure to warm up your heart in just a few bites. With simple flavors that add to the depth of the dish, you wouldn’t want to share this anyway.


Preheat the broiler.

Add the fontina in a12-inch cast-iron skillet. Drizzle with olive oil and scatter the garlic, thyme, and rosemary over the cheese. Season with salt and pepper. 

Broil until the cheese is melted and bubbly, 6-7 minutes.

Serve with bread and enjoy!

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