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!


Calories per serving:

3,157 calories

Dietary restrictions:

Low Carb Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 266g 409%
  • Carbs 18g 6%
  • Saturated 138g 691%
  • Fiber 1g 4%
  • Sugars 11g
  • Monounsaturated 99g
  • Polyunsaturated 17g
  • Protein 176g 351%
  • Cholesterol 789mg 263%
  • Sodium 5,448mg 227%
  • Calcium 3,793mg 379%
  • Magnesium 106mg 26%
  • Potassium 540mg 15%
  • Iron 3mg 15%
  • Zinc 24mg 161%
  • Phosphorus 2,386mg 341%
  • Vitamin A 1,785µg 198%
  • Vitamin C 10mg 16%
  • Thiamin (B1) 0mg 12%
  • Riboflavin (B2) 1mg 84%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 1mg 40%
  • Folic Acid (B9) 45µg 11%
  • Vitamin B12 11µg 191%
  • Vitamin D 4µg 1%
  • Vitamin E 10mg 48%
  • Vitamin K 51µg 64%
See detailed nutritional info Have a question about nutritional data? Let us know.
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