Baked Fontina With Garlic, Olive Oil, And Thyme Recipe
Baked Fontina With Garlic, Olive Oil, And Thyme Recipe
This is fondue without the fondue pot, without the cans of Sterno, and without the wine, cornstarch, or other supporting ingredients. You just take some cubed fontina cheese, top it with slivered garlic, thyme leaves, and olive oil, and broil until it’s melted and bubby enough to scoop up with hunks of bread. A perfect hangover cure, especially with a bottle of wine.
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Servings
4
Ingredients
- 1 ½ -2 pounds italian fontina, soft, cut into 1-inch dice, brown rind discarded
- 4 -6 tablespoons olive oil
- 6 cloves garlic, sliced thinly
- 1 tablespoon thyme
- 1 teaspoon rosemary, chopped
- salt and freshly ground black pepper, to taste
- sliced country bread or rolls, for serving
Directions
- Preheat the broiler.
- For individual servings, divide the fontina among four 6-inch cast-iron pans. Drizzle with olive oil and scatter the garlic slices, thyme, and rosemary over the cheese. Season with salt and pepper, to taste. (For 1 large pan, use a 12-inch cast-iron skillet and follow the same directions.)
- Broil until the cheese is melted and bubbly, 6-7 minutes. Serve each person their own pan, setting it on a trivet or napkin, or serve the 12-inch pan from the center of the table. Pass the bread alongside for dunking.