Baked Fontina Dip

I think that I've found my go-to appetizer of the summer---
Thanks to Ina Garten.

Gosh, I just love the Barefoot Contessa recipes.
Each and everyone that I've ever tried is so good.
(I actually have all of her cookbooks and go to them for inspiration often.)
I changed this recipe just a little bit, but it was delicious.
And, all my friends agreed.

This recipe is so easy and was unbelievably good.
Serve it with a few pieces of good crusty french bread and you have a winner.
You really can't beat melted cheese, bread, and delicious herbs.

Baked Fontina

1 1/2 pounds fontina cheese, rind removed and diced
2 tablespoons olive oil
8 cloves garlic, minced
1 tablespoon thyme leaves, minced
1 tablespoon rosemary leaves, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Preheat the broiler and position the oven rack 5-inches from the heat.

Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan.  Drizzle on the olive oil.  Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil.  Sprinkle with salt and pepper.

Place under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.

Serve with crusty chunks of french bread.


1 comment :

  1. Um, you had me at hot cheese.
    My sister has all her cookbooks too, and everything I've ever eaten that she's made from them is delicious.
    Now back to the hot cheese....good lord, you have no idea how badly I want to eat an entire bowl of that RIGHT NOW.


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