Cheese lovers, this one is for you! Baked melty Fontina cheese with garlic, herbs, olive oil and a squeeze of lemon to cut through the richness and some crusty bread for dipping, scooping and cheese-pulling glory. A glass of wine is optional, but highly recommended!
This recipe comes from The Red Cat restaurant in NYC via Ina Garten. I made a few adjustments by reducing the olive oil and adding some lemon juice to brighten it up. Apparently some restaurant-goers order just this and a salad and call it dinner?! I can get on board with that.
Be sure to splurge on a high-quality Italian fontina cheese, which is generally labeled as Fontina Val D’aosta. Anything labeled Fontinella, Fontal, or Fontella is not true Italian Fontina and has too much moisture to work in this dish. You can also distinguish these by the red rind. Fontina Val D’aosta will have a natural brown rind and is slightly firmer than these.
Invite some people you REALLY like and get to dipping!
[tasty-recipe id=”33579″]
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