BAKED FONTINA WITH GARLIC, OLIVE OIL, AND THYME
a lovely appetizer from the Red Cat Cookbook, rather like a fondue without all the paraphenalia needed..just a skillet and good crusty bread! Use italian fontina, not dutch because the dutch won't melt properly for this
Provided by MarraMamba
Categories Cheese
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the broiler.
- For individual servings, divide the fontina among four 6-inch cast-iron pans.
- Drizzle with olive oil and scatter the garlic, thyme, and rosemary over the cheese. Season with salt and pepper. For one large pan, use a 12-inch cast-iron skillet and follow the same directions.
- Broil until the cheese is melted and bubbly, 6 to 7 minutes.
- Serve each person an individual pan, setting it on a trivet or napkin, or serve from the 12-inch pan set in the center of the table, with the bread alongside for dunking.
Nutrition Facts : Calories 791.5, Fat 66.8, SaturatedFat 34.7, Cholesterol 198.3, Sodium 1368.6, Carbohydrate 4.2, Fiber 0.2, Sugar 2.7, Protein 44.1
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Jamsource Magazine
[email protected]I found this recipe to be a bit bland. It needed more seasoning.
Manuel Vasques
[email protected]This dish was a bit too oily for my taste. I think I'll try it again with less olive oil.
Isaiah Mattingly
[email protected]I'm not sure what went wrong, but my fontina didn't melt properly. Maybe I used the wrong type of cheese?
Dark Dimension Vader
[email protected]This recipe is a great way to impress your guests. It's elegant and delicious.
Stellar Bella
[email protected]I love that this dish can be made ahead of time. It's perfect for busy weeknights.
Shante Dixon
[email protected]This is the perfect comfort food. It's cheesy, garlicky, and oh-so-good.
Nisar Production
[email protected]I was a bit skeptical at first, but this dish really surprised me. It's so simple to make, yet so flavorful.
Udu
[email protected]This recipe is a keeper! It's now my go-to dish when I'm looking for a quick and easy appetizer.
Keke Gladys
[email protected]I followed the recipe exactly and it turned out perfectly. The fontina was melted and gooey and the garlic and thyme added a delicious flavor.
Lori Spencer
[email protected]I've made this dish several times now and it's always a success. It's a great way to use up leftover fontina.
Amogelang Senoge
[email protected]This is the perfect appetizer for a party. It's easy to make and always a crowd-pleaser.
Elizabeth Edwards
[email protected]I'm not a huge fan of fontina, but this recipe changed my mind. It was so flavorful and cheesy.
Vicki Rhoton
[email protected]This dish was a hit at my dinner party. Everyone loved it!
Razaq
[email protected]Totally amazing! I'll never go back to regular fontina again.