Ah, the wonderful world of cheese! A classic Italian cheese, fontina has a mild, nutty flavor with a hint of mild honey. When melted, the flavor is earthy with a taste of mushrooms and a fresh acidity. Mild provolone, gruyere, and gouda cheeses may all be substituted if fontina is not available. No matter what your cheese fancy, this dish will wow your guests and bring a European flair to your next party.
Baked Fontina Dip - 5 Ingredients
- 2 pounds Italian Fontina cheese rind removed, cubed (1-2-inch cubes)
- 1/2 cup extra-virgin olive oil
- 8 cloves garlic thinly sliced
- 1 1/2 tablespoons thyme leaves minced
- 1 1/2 tablespoons rosemary leaves minced
- 1-2 French baguettes sliced
- salt and freshly ground pepper to taste
- Set the oven to broil and the rack to 5-6 inches away from the top of the oven.
- Take a large, cast-iron skillet and spread an even layer of Fontina cubes along the pan. Drizzle olive oil on top.
- Sprinkle garlic, rosemary, thyme, salt and pepper over the top.
- Place in oven and bake for 5-6 minutes, until cheese is bubbly and starting to brown. Pay close attention because it’s easy for the cheese to burn.
- Remove from oven and serve immediately, from skillet, dipping slices directly into the cheese. Be careful though, the skillet is really hot.