BAKED FONTINA CHEESE DIP
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
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 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
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
ITALIAN CHEESE FONDUE
Provided by Giada De Laurentiis
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste.
- Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with focaccia and vegetables.
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.
FONTINA CHEESE DIP RECIPE - (4.6/5)
Provided by á-8655
Number Of Ingredients 7
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.
ARTICHOKE DIP WITH FONTINA
Everyone loves this warm, cheesy dip, especially when it's served with crunchy pita chips.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Add artichokes and wine; cook until liquid evaporates, about 8 minutes.
- Remove skillet from heat and stir in cream cheese until blended. Fold in 1 1/4 cups Fontina and parsley. Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup additional Fontina. Bake until golden and bubbling, 30 minutes.
- Meanwhile, in a large bowl, toss pitas with 1 tablespoon oil; spread on a rimmed baking sheet. Bake until golden and crisp, 15 to 20 minutes. Serve warm dip with pita chips.
Nutrition Facts : Calories 484 g, Fat 21 g, Fiber 6 g, Protein 23 g
QUICK FONTINA CHEESE FONDUE
This recipe is similar to a one from a well-known food chain. But I find it to be richer and have more flavor depth. Serve it with chunks of bread, apples, and pears.
Provided by PRINCESSCOOK1
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 36m
Yield 12
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. Whisk in wine, mustard, and cayenne.
- Mix heavy whipping cream into the flour-butter mixture; cook and stir until thickened, about 5 minutes. Add fontina cheese; stir until melted, about 1 minute. Transfer to a fondue pot.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 3.7 g, Cholesterol 90.2 mg, Fat 25.5 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 15.8 g, Sodium 258.7 mg, Sugar 0.5 g
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OUR 10 BEST MELTY FONTINA CHEESE RECIPES | ALLRECIPES
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Estimated Reading Time 3 mins
- Italian "Stuffed" Toast (Toast Farcito) Here's some tasty, toasted pub grub, Italian style. Slices of prosciutto and fontina cheese and tangy giardiniera are pressed between bread slices in this quick and easy Italian toasted sandwich.
- Chicken Valdostano. Slices of prosciutto ham and fontina cheese are layered over chicken breasts and capped with sauteed mushrooms. "This was amazing and made an impressive meal for company," says Cookin4Fun.
- Cheesy Tots. "These aren't your average tots," says SunnyDaysNora. "Loaded with Cheddar and fontina cheeses, they're yummy on their own or dipped in your favorite sauce.
- Blissful Rosemary Chicken. "An elegant and intensely flavorful way to prepare chicken breasts," says CHEFSINGLEDAD. "Roll pounded chicken breasts with prosciutto and smoked fontina cheese, skewer with rosemary sprigs, and marinate (or not)."
- Bacon, Potato and Cheese Tart. Nutty melted cheese and crisp bacon bring exciting flavors to this potato tart. "My grandmother used to make this using Swiss cheese," says BAREFOOTBLONDE.
- Zucchini Roll-Ups. Roll up strips of zucchini with bacon and fontina cheese. "This recipe is AMAZING and was a huge hit at my party today," says bluegfluff.
- Grilled Chicken, Pear, and Fontina Sandwich. Cooked chicken breast, grated fontina cheese, and thin slices of pear and red onions are layered over toasted sourdough bread.
- Bacon, Egg, and Cheese-Stuffed Loaf. Hollow-out a baguette and stuff it with eggs, bacon, sun-dried tomatoes, and fontina cheese. "Perfect for game day brunches," says Jill.
- Cheesy Broccoli-Potato Mash. Broccoli and fontina cheese turn mashed potatoes into a wonder side! "A great way to make mashed potatoes have more nutrients and taste a bit lighter," says Whitney.
- Gnocchi in Fontina Sauce. "The quick-and-easy white cheese sauce makes the gnocchi melt in your mouth," says jensenly. "Very rich and decadent. Best served with a light salad to balance out the richness.
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