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 was puttering around the house a while ago with one of the cooking networks on the television in the background when this caught my attention - stringy, soft, warm cheese with herbs. Yum!
I actually stopped what I was doing and went to the kitchen to make this recipe. There just happened to be a block of Fontina in the fridge that needed to be used up anyway so BeeBop and I enjoyed a lovely mid-afternoon snack of Baked Fontina with Herbs.
I suppose this 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 Snack Recipes from Never Enough Thyme
- Puff Pastry Cheese Straws
- Garlic Butter and Herb Popcorn
- Baked Mozzarella with Prosciutto and Cherry Tomatoes
- Boiled Peanuts
- Spicy Cheese Crackers
cheesy appetizer recipes from Other Bloggers:
- Baked Tex-Mex Pimento Cheese Dip from Annie's Eats
- Oven Baked Feta Cheese Dip from Diethood
- Honey-Baked Cheese with Pistachios and Cranberries from Salt and Wind
- Baked Cheese from The View from Great Island
- Hot Ham and Cheese Dip from Buns in My Oven
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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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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