Baked Fontina Cheese Dip Recipes

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BAKED FONTINA



Baked Fontina image

Provided by Ina Garten

Categories     appetizer

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette

Steps:

  • 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 the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
  • Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

BAKED FONTINA CHEESE DIP



Baked Fontina Cheese Dip image

Baked Fontina Cheese Dip inspired by Ina Garten with garlic and thyme amped up with the addition of fresh mozzarella and Parmesan is the perfect appetizer.

Provided by Sabrina Snyder

Categories     Appetizer

Time 11m

Number Of Ingredients 9

1 pound Stella® Fontina Cheese (, rind removed and cut into 1" chunks)
8 ounces Stella® Fresh Mozzarella Cheese (, cut into 1" chunks)
1/2 cup Stella® Parmesan Cheese (, divided)
2 tablespoons olive oil
6 garlic cloves (, minced)
1 tablespoon minced fresh thyme leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
French baguette slices (, toasted)

Steps:

  • Set the oven to broil and the rack to six inches away from the top of the oven.
  • In a large cast iron skillet add the Fontina, mozzarella, 1/4 cup Parmesan cheese, olive oil, garlic, thyme, salt and pepper.
  • Put the pan in the oven to broil for 6-7 minutes or until browned.
  • Sprinkle with remaining Parmesan cheese and parsley when it comes out of the oven.
  • Serve with toasted baguette slices.

Nutrition Facts : Calories 243 kcal, Carbohydrate 1 g, Protein 15 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 61 mg, Sodium 681 mg, ServingSize 1 serving

BAKED FONTINA



Baked Fontina image

Baked Fontina cheese dip inspired by Ina Garten, the Barefoot Contessa. This easy holiday appetizer is made with Italian fontina cheese, olive oil, and fresh spices, all baked to bubbly perfection and served with crusty French Bread.

Provided by Lauren Allen

Categories     Appetizer

Time 21m

Number Of Ingredients 8

1 1/2 pounds fontina cheese (, rind removed and 1-inch diced)
3 Tablespoons olive oil ((high quality olive oil works best))
6 cloves garlic (, thinly sliced)
1 Tablespoon fresh thyme (, minced)
2 teaspoons fresh rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 Crusty French Baguette (, cut into chunks when ready to eat)

Steps:

  • Before preheating the oven, move one oven rack and place it about 5 inches from the heat. (on the bottom rack)
  • Turn the broiler oven on high.
  • Assemble your Fontina cheese cubes in the bottom of a large cast-iron pan. Be sure to space them apart. Drizzle olive oil on top of the cheese.
  • In a small bowl, combine garlic, fresh thyme, and fresh rosemary. Sprinkle the mixture over the cheese and olive oil.
  • Add salt and pepper and place the pan under the broiler for about 6 minutes or until the cheese is bubbly and starts to brown.
  • Serve immediately with the French baguette.

Nutrition Facts : Calories 254 kcal, Carbohydrate 1 g, Protein 14 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 65 mg, Sodium 648 mg, ServingSize 1 serving

BAKED FONTINA



Baked Fontina image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette

Steps:

  • 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 the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
  • Serve the baked Fontina family-style¿right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

FONTINA CHEESE DIP RECIPE - (4.6/5)



Fontina Cheese Dip Recipe - (4.6/5) image

Provided by á-8655

Number Of Ingredients 7

1 1/2 pounds Italian fontina, rind removed and cubed into 1-inch pieces
6 cloves garlic, thinly sliced
1 tablespoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
3 tablespoons extra virgin olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler. Spread cheese out in the bottom of a 12-inch cast iron pan. Drizzle olive oil over the cheese. Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese. Sprinkle salt and pepper over the top of the cheese. Bake for 6 minutes, until the cheese is bubbly and melted through. Carefully remove the pan from the oven and set it on a heatproof surface - the pan will be hot! Serve immediately.

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