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Baked Fontina with Garlic, Olive Oil, and Thyme Recipe
Feb 08, 2013 @ 5:06 PM
Posted by
Daily Value: 210%
High-Fiber, Low-Carb
Vegetarian
Posted by
Nutrition
Cal/Serving: 4,198Daily Value: 210%
High-Fiber, Low-Carb
Vegetarian
| Fat | 279g | 430% |
| Saturated | 141g | 706% |
| Trans | 0g | 0% |
| Carbs | 209g | 70% |
| Fiber | 18g | 71% |
| Sugars | 34g | 0% |
| Protein | 216g | 431% |
| Cholesterol | 789mg | 263% |
| Sodium | 7442mg | 310% |
| Calcium | 4331mg | 433% |
| Magnesium | 286mg | 71% |
| Potassium | 1265mg | 36% |
| Iron | 16mg | 91% |
| Zinc | 29mg | 191% |
| Vitamin A | 6406IU | 128% |
| Vitamin C | 11mg | 18% |
| Thiamin (B1) | 2mg | 132% |
| Riboflavin (B2) | 2mg | 143% |
| Niacin (B3) | 24mg | 120% |
| Vitamin B6 | 1mg | 59% |
| Folic Acid (B9) | 371µg | 93% |
| Vitamin B12 | 11µg | 191% |
| Vitamin D | 4µg | 1% |
| Vitamin E | 10mg | 52% |
| Vitamin K | 73µg | 91% |
| Fatty acids, total monounsaturated | 101g | 0% |
| Fatty acids, total polyunsaturated | 23g | 0% |
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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.
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
