Baked Fontina with Herbs is a simple appetizer for every occasion including game day gatherings and holiday dinners!
Let me ask you a question. Is there anything better than warm, melty, ooey-gooey cheese? Anything? Not much is there?
I suppose this Baked Fontina is really a sort of cheese dip. Though there’s nothing more to it than the cheese, a drizzle of olive oil, and some chopped fresh herbs.
I would happily serve this for football game fare or just as easily as a starter for a casual dinner. I kind of like the communal style of everyone dipping from the skillet, but I think you could make individual ramekins if you’d rather. And it’s just as good with a cold Guinness as it is with a crisp white wine.
Fontina is an Italian cow’s milk cheese with a mild, buttery flavor. You could substitute any good, melting cheese for the Fontina.
The only problem? If you’re like me, you’ll be completely unable to stop snacking until the entire skillet is clean.
How to Make Baked Fontina with Herbs:
Position the top rack about 5” below the heat and preheat the broiler.
Cut the Fontina into approximately 1″ pieces.
Scatter the cubed cheese in a small heavy skillet or small oven-proof baking dish. Drizzle with the olive oil.
Sprinkle with the chopped herbs. Top with black pepper.
Place under the preheated broiler until the cheese is melted and begins to brown very slightly.
Serve with toasted baguette. To toast the baguette, slice crosswise into about 1-inch slices. Drizzle with a little olive oil and lightly sprinkle with salt. Broil until brown and crispy.
🧾 More Recipes You’ll Like
- Puff Pastry Cheese Straws
- Mini Caprese Skewers
- Garlic Butter and Herb Popcorn
- Baked Mozzarella with Prosciutto and Cherry Tomatoes
- Boiled Peanuts
- Spicy Cheese Crackers
More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Baked Fontina with Herbs
- 8 oz. Fontina cheese cubed
- 1 1/2 tblsp. olive oil
- 1 tsp. minced fresh thyme
- 1 tsp. minced fresh rosemary
- 1/4 tsp. black pepper
- 1/2 baguette sliced and toasted
- Position the top rack about 5” below the heat and preheat the broiler.
- Scatter the cubed cheese in an 8” skillet or small oven-proof baking dish. Drizzle with the olive oil. Sprinkle with the chopped herbs. Top with black pepper.
- Place under the preheated broiler until the cheese is melted and begins to brown very slightly.
- Serve with toasted baguette.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on August 22, 2014.