BAKED FONTINA
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.
BLACK TRUFFLE FONTINA CHEESE BAKED POTATO
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Prick the potato skins all over. Bake the potatoes in aluminum foil wrappers until tender, about 45 minutes.
- Meanwhile, cook the bacon in a small saute pan over medium heat until crispy, 8 to 10 minutes. Remove the bacon from the pan, leaving the fat behind. Add the panko and garlic and toast until browned, 2 to 4 minutes. Combine with the bacon, draining any excess fat. Season with salt and pepper.
- Remove the potatoes from the foil while warm, and cut down the centers lengthwise without cutting all the way through; scoop the centers into a bowl.
- Mash the potatoes with the cream, butter and truffle. Season with salt and pepper.
- Preheat the broiler. Place the potato mixture back into the skins and top with the fontina cheese. Broil until the cheese is melted and bubbling, about 4 minutes.
- Garnish with the breadcrumb mixture, chives and more shaved truffle and serve.
ROASTED POTATOES AND PEPPERS
New Brunswick and Prince Edward Island are famous for their pototato production. This is a recipe from the PEI Potato Board, a good use for all those New Brunswick spuds.
Provided by Chef Kate
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F (190°C).
- Wash potatoes.
- Halve or quarter larger potatoes.
- Cut onion into eight pieces.
- Cut peppers into one-inch pieces.
- Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings.
- Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.
Nutrition Facts : Calories 182.6, Fat 5.4, SaturatedFat 0.8, Sodium 33, Carbohydrate 31.4, Fiber 3.9, Sugar 4.1, Protein 3.8
OPEN-FACED BELL PEPPER AND FONTINA GRILLED CHEESE
Open-face sandwiches make an easy lunch for a crowd.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 7
Steps:
- Preheat broiler. Place peppers on a baking sheet; broil, turning occasionally, until blackened all over, about 10 minutes. Leave broiler on. Transfer peppers to a bowl; cover with plastic wrap. Let cool. Remove skin, stems, and seeds; discard.
- Cut peppers into 2-inch strips; transfer to a medium bowl. Drizzle with vinegar and 3 tablespoons oil; season with salt and pepper. Set aside.
- Melt butter with remaining tablespoon oil. Brush over cut sides of bread. Broil until top edges are just golden.
- Arrange peppers over bread. Top with cheese. Broil until cheese has melted and is bubbling, 1 to 2 minutes.
PIZZA WITH FONTINA, POTATOES, AND TAPENADE
Provided by Rick Rodgers
Categories Olive Potato Appetizer Bake High Fiber Father's Day Dinner Lunch Fontina Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 first-course or 4 main-course servings
Number Of Ingredients 15
Steps:
- Stir warm water and yeast in small bowl. Let stand 5 minutes to dissolve. Stir in 2 tablespoons oil.
- Mix flour and 1 teaspoon salt in processor. With machine running, add yeast mixture, then 1/2 cup cold water; process until dough forms ball on top of blade. Process 45 seconds. Transfer dough to lightly floured surface. Knead until smooth, 1 to 2 minutes. Pour 1 tablespoon oil into medium bowl. Add dough to bowl; turn to coat. Cover with plastic wrap and let rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
- Meanwhile, heat remaining 3 tablespoons oil and garlic in small saucepan over low heat until mixture begins to bubble, 1 to 2 minutes. Set garlic oil aside.
- Place potatoes in medium saucepan. Add enough cold water to cover. Sprinkle with salt. Cover and bring to boil over high heat. Reduce heat to medium and boil with lid slightly ajar until almost tender, about 12 minutes. Drain; let stand until cool. Place pizza stone or baking sheet (if using rimmed sheet, turn upside down) in oven. Preheat oven to 450°F. Transfer dough to work surface. Roll, pat, and stretch dough to 12- to 14-inch round. Sprinkle pizza peel or another baking sheet (if using rimmed sheet, turn upside down) with cornmeal. Transfer dough round to prepared peel. Cover with plastic and let rest 10 minutes.
- Using thin knife, cut potatoes into 1/8-inch-thick slices. Sprinkle dough with Parmigiano-Reggiano and Fontina, leaving 1-inch plain border around edge. Arrange potato slices over cheese, then brush potatoes with garlic oil. Sprinkle roasted red peppers over pizza. Spoon heaping 1/4-teaspoon dollops tapenade over. Brush dough border with garlic oil.
- Slide pizza from peel to pizza stone or baking sheet in oven. Bake until bottom of crust is golden brown and cheese is melted, 15 to 20 minutes. Using peel, transfer pizza to cutting board. Drizzle any remaining garlic oil over pizza. Sprinkle with chopped rosemary, crushed red pepper, and salt. Cut into wedges and serve.
- A thick paste or spread made from brine-cured olives, capers, anchovies, and seasonings; available at some supermarkets and at specialty foods stores and Italian markets.
SAUSAGE, FONTINA, AND BELL PEPPER STRATA
Provided by Bon Appétit Test Kitchen
Categories Egg Breakfast Brunch Bake Sauté Christmas Quick & Easy Mother's Day Father's Day Lunch Sausage Bell Pepper Fontina Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 13x9x2- inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.
- Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauteacute; over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
- Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausagepepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.
More about "fontina and bell pepper baked potato topping recipes"
TWICE BAKED POTATOES WITH FONTINA AND CHIVES RECIPE
From myrecipes.com
OVEN-BAKED NEW POTATOES WITH BELL PEPPERS - SO …
From sodelicious.recipes
RECIPE: FONTINA-STUFFED PORK CHOPS WITH POTATOES
From blueapron.com
SAUSAGE, FONTINA, AND BELL PEPPER STRATA RECIPE | BON …
From bonappetit.com
BAREFOOT CONTESSA | BAKED FONTINA | RECIPES
From barefootcontessa.com
OVEN ROASTED POTATOES WITH RED BELL PEPPER - LAWRY'S
From mccormick.com
POLENTA WITH ROASTED RED PEPPERS & FONTINA CHEESE RECIPE
From myrecipes.com
FOODCOMBO
MUSHROOM AND BELL PEPPER OMELET WITH FONTINA - GLUTEN FREE …
From fooddiez.com
SAUSAGE, FONTINA, AND BELL PEPPER STRATA | RECIPE | RECIPES, STRATA ...
From pinterest.com
25 BAKED POTATO TOPPINGS FOR YOUR BAKED POTATO BAR
From insanelygoodrecipes.com
FONTINA AND BELL PEPPER BAKED POTATO TOPPING - CHAMPSDIET.COM
From champsdiet.com
17 BAKED POTATO TOPPINGS FOR YOUR POTATO BAR - RECIPES.NET
From recipes.net
16 BEST BAKED POTATO TOPPINGS - HOW TO TOP BAKED POTATOES
From delish.com
ITALIAN SAUSAGE, FONTINA, AND BELL PEPPER STRATA RECIPE RECIPE
From jm.khonj.org
PORK SALMON UNDER POTATO, BELL PEPPER, TOMATO AND CHEESE …
From bosskitchen.com
ROASTED POTATOES AND BELL PEPPERS - WORDS OF DELICIOUSNESS
From wordsofdeliciousness.com
17 YUMMY TOPPINGS FOR A BAKED POTATO BAR THAT'S SURE TO BE A …
From betterhomesquad.com
BAKED POTATO TOPPINGS RECIPES (PAGE 1) - FOODFERRET
From foodferret.com
PORK BAKED WITH POTATOES, BELL PEPPERS AND TOMATOES
From bosskitchen.com
BEST BAKED POTATO BAR (EASY, TASTY COLLECTION OF TOPPING IDEAS!)
From bakeitwithlove.com
FONTINA AND BELL PEPPER BAKED POTATO TOPPING RECIPE - WEBETUTORIAL
From webetutorial.com
SAUSAGE, FONTINA, AND BELL PEPPER STRATA | RECIPE | STUFFED PEPPERS ...
From pinterest.com
SALAMI, FONTINA AND ROASTED BELL PEPPER PANINI | WILLIAMS SONOMA
HOW TO PREPARE 4 INGREDIENT POLENTA WITH ROASTED RED PEPPERS
From recipetoplate.com
BELL PEPPER AND FONTINA RECIPES (103) - SUPERCOOK
From supercook.com
NANCY’S KITCHEN: SAUSAGE, FONTINA, BELL PEPPER STRATA
From recipesfromnancyskitchen.blogspot.com
FONTINA AND BELL PEPPER BAKED POTATO TOPPING RECIPE
From menuiva.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-1-or-2 #main-dish #eggs-dairy #potatoes #vegetables #oven #microwave #cheese #dietary #high-calcium #low-carb #inexpensive #high-in-something #low-in-something #equipment #number-of-servings
You'll also love