Baked Fontina for #Inafriday
Welcome again to #InaFriday. This Ina Friday is all about appetizers.
Ina sure knows her stuff when it comes to entertaining and appetizers. This month I made her Baked Fontina.
It kind of reminded me of when you make the cheesy fondue from the 1970’s. It sure was good! I don’t really consider this an appetizer because to be honest it was just me and this big hunk of gooey deliciousness for dinner the other night. Well, and a couple of slices of a thick sourdough bread if you want to get technical. I was in heaven!
I have three Barefoot Contessa Cookbooks and I love all of them. She makes straight forward recipes that any cook could make. Also the ingredients are found in any grocery store. That is an added bonus.
I used my trusty cast iron skillet for this recipe, but you can use any oven proof pot you have on hand.
1 1/2 pounds fontina cheese rind removed and diced
1/4 cup olive oil
6 garlic cloves sliced thin
1 tablespoon thyme chopped
1 teaspoon minced rosemary leaves
1 teaspoon kosher salt
1 teaspoon black pepper
1 French baguette sliced
Preheat the broiler on high and position the rack 5 inches from the element.
Combine the cheese, oil, garlic, thyme, rosemary, salt and pepper in a oven proof dish.
Slide under the broiler and broil for 6 minutes, or until the cheese is melted and lightly browned.
Serve the cheese with crunchy chunks of bread for dipping into the gooey cheese.
For recipes, information about Ina, her books and shows, visit Ina’s website.
Join us on our new Facebook Page #InaFriday. It will give you information on when we are going to post. It shows you what the schedule will be like. You can post your pictures too if you want. Also if you need to ask questions, we will be more than glad to answer them for you.
Here’s the schedule:
- Appetizers: August
- Salads, Soups, Sides: September
- Main Courses: October
- Desserts/Other: November