Fontina Garlic Toasts Recipes

GARLIC FONTINA BREAD

Garlic Fontina Bread image

With its golden brown color and soft texture, this bread is a must at any family meal. It's a modified version of a traditional white bread recipe my brother gave me. Try it as garlic bread toast or for grilled cheese sandwiches - or enjoy it as is. -Cindy Ryan, St. Johns, Michigan

Provided by Taste of Home

Time 1h

Yield 2 loaves (16 pieces each).

Number Of Ingredients 9

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
3 tablespoons sugar
2 tablespoons shortening
1 tablespoon garlic powder
2 teaspoons salt
5 to 5-1/2 cups all-purpose flour
1-1/2 cups plus 2 tablespoons shredded fontina cheese, divided
1-1/2 teaspoons canola oil

Steps:

In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, garlic powder, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in 1-1/2 cups cheese., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Punch dough down. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with oil and sprinkle with remaining cheese., Bake for 30-35 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 119 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 215mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

ITALIAN FONTINA AND PARMESAN TOASTS

Italian Fontina and Parmesan Toasts image

Provided by Food Network

Categories side-dish

Time 15m

Number Of Ingredients 5

Ingredients

3 tablespoons softened butter
3 tablespoons olive oil
1 loaf Italian semolina bread, cut into 1/2-inch thick slices
2/3 cup freshly grated Italian fontina
1/4 cup freshly grated Parmesan

Steps:

Preheat oven to 400 degrees. In a small saucepan, melt butter in oil over moderate heat. Brush mixture onto 1 side of each bread slice. Arrange slices, buttered side up, on a baking sheet and bake for 5 minutes or until golden
Preheat broiler. Sprinkle fontina and Parmesan cheeses evenly over toasts. Broil about 4 inches from the heat for 1 minute, or until fontina begins to melt.

MAKE-AHEAD GARLIC TOAST

Make-Ahead Garlic Toast image

I love this because I always have leftover bread and it goes to waste most of the time. The best part is that you can pull out as many pieces as you want and bake them straight from the freezer!

Provided by cook205

Categories Appetizers and Snacks Garlic Bread Recipes

Time 1h15m

Yield 18

Number Of Ingredients 5

Ingredients

½ cup butter, softened
⅓ cup grated Parmesan cheese
1 teaspoon dried parsley
½ teaspoon garlic powder
1 (1 pound) loaf Italian bread, cut into 1 inch slices

Steps:

Mix butter, Parmesan cheese, parsley, and garlic powder in a bowl. Arrange Italian bread on a large baking sheet and spread each slice with garlic butter mixture. Place baking sheet in freezer and freeze until bread solid, about 1 hour. Transfer bread to a resealable plastic freezer bag until ready to use.
Preheat oven to 425 degrees F (220 degrees C). Arrange desired number of slices, butter-side up, on a baking sheet.
Bake in preheated oven until bread is toasted and butter is melted, 5 to 7 minutes.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 12.7 g, Cholesterol 14.9 mg, Fat 6.4 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 206.4 mg, Sugar 0.2 g

BAKED FONTINA WITH GARLIC, OLIVE OIL, AND THYME

Baked Fontina With Garlic, Olive Oil, and Thyme image

a lovely appetizer from the Red Cat Cookbook, rather like a fondue without all the paraphenalia needed..just a skillet and good crusty bread! Use italian fontina, not dutch because the dutch won't melt properly for this

Provided by MarraMamba

Categories Cheese

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs italian fontina, soft brown rind trimmed and discarded, cut into 1-inch dice
1/4 cup olive oil
6 garlic cloves, thinly sliced
1 tablespoon thyme
1 teaspoon chopped rosemary
salt
fresh ground black pepper
sliced country bread or roll

Steps:

Preheat the broiler.
For individual servings, divide the fontina among four 6-inch cast-iron pans.
Drizzle with olive oil and scatter the garlic, thyme, and rosemary over the cheese. Season with salt and pepper. For one large pan, use a 12-inch cast-iron skillet and follow the same directions.
Broil until the cheese is melted and bubbly, 6 to 7 minutes.
Serve each person an individual pan, setting it on a trivet or napkin, or serve from the 12-inch pan set in the center of the table, with the bread alongside for dunking.

Nutrition Facts : Calories 791.5, Fat 66.8, SaturatedFat 34.7, Cholesterol 198.3, Sodium 1368.6, Carbohydrate 4.2, Fiber 0.2, Sugar 2.7, Protein 44.1

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