Baked Fontina with Garlic, Olive Oil, and Thyme Recipe


Nutrition

Cal/Serving: 3,157
Daily Value: 158%

Low-Carb
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat266g409%
Saturated138g691%
Carbs18g6%
Fiber1g4%
Sugars11g0%
Protein176g351%
Cholesterol789mg263%
Sodium5448mg227%
Calcium3793mg379%
Magnesium106mg26%
Potassium540mg15%
Iron3mg15%
Zinc24mg161%
Phosphorus2386mg341%
Vitamin A6388IU128%
Vitamin C10mg16%
Thiamin (B1)0mg12%
Riboflavin (B2)1mg82%
Niacin (B3)1mg6%
Vitamin B61mg39%
Folic Acid (B9)45µg11%
Vitamin B1211µg191%
Vitamin D4µg1%
Vitamin E10mg48%
Vitamin K51µg64%
Fatty acids, total monounsaturated98g0%
Fatty acids, total polyunsaturated17g0%
Have a question about the nutrition data? Let us know.

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Fat Cat

 

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.

2.932645
Ratings386

INGREDIENTS

  • 1 1/2 pounds Italian fontina, rind trimmed and discarded, cut into 1-inch pieces
  • 1/4 cup olive oil
  • 6 cloves garlic, thinly sliced
  • 1 tablespoon thyme
  • 1 teaspoon chopped rosemary
  • Salt and freshly ground black pepper
  • Sliced country bread

DIRECTIONS

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!

Recipe Details

Servings: 1

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