Description
Melty, gooey Fontina cheese is baked with herbs and red pepper flakes for a dippably cheesy appetizer!
Ingredients
Scale
- 1 pound Fontina Val D’aosta, rind removed and cut in 1-inch cubes
- 2 tablespoons extra-virgin olive oil
- 5 to 6 garlic cloves, peeled and thinly sliced
- 1 teaspoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- Pinch of red pepper flakes
- Juice of 1/2 lemon
- Kosher salt and freshly ground black pepper
- French baguette, torn or sliced, for serving
Instructions
- Preheat the broiler on high. Place a small cast-iron skillet or baking dish into the oven to preheat with the oven. Once hot, add 1 tablespoon of olive oil to the bottom of the skillet. Add the cheese cubes over top. Sprinkle the garlic cloves, rosemary, thyme, red pepper flakes, salt and pepper on the cheese. Squeeze the lemon over top and place the skillet in the oven under the broiler for 6 minutes, until the cheese is melted, bubbly and starting to brown on top. Serve with a crusty baguette.
Notes
Inspiration: Baked Fontina on foodnetwork.com
- Category: Appetizers