Baked Fontina

I would have to say this is one of the easiest appetizers I have come across.
Actually, I think I could just eat this for dinner.
As a main course, nothing wrong with that.
Its like a fondue.
Except without the fondue pot.
You can’t get any simpler than throwing everything in a skillet and broiling it for a few minutes.
I used a baguette to scoop up the cheese, but you could use anything you like.
Vegetables would be really good.
Carrots celery, cucumber, just to name a few.
Heck, you could use broccoli too.
Crackers are also very good with this dish.
The possiblities are endless.

Baked Fontina


1 lb fontina cheese cubed (rind removed)
2 tablespoons olive oil
3 garlic cloves minced
1 tablespoon Herbs De Provence
1 teaspoon salt
1 teaspoon pepper
1 french baguette sliced


Adjust the rack in your oven to the top rung.
Make sure you are 6-7 inches from the broiler.
Preheat your oven to broil.
Put the cheese, oil, cloves, and herbs in a 12 inch cast iron skillet
Sprinkle salt and pepper over the top.
Make sure everything is evenly distributed.
Broil 6 minutes or until the cheese is bubbly and melted.
Set on a heat proof surface.
Dip baguette slices into hot cheese

Peace be with you,