Easy Baked Fontina with Herbs

What You’ll Like About This Recipe

• It’s ready in about 10 minutes.
• Uses just a handful of ingredients.
• Works well with a variety of dippers.
• Goes great with wine or beer.

Ingredient Notes

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• Fontina cheese – Fontina is an Italian cow’s milk cheese with a mild, buttery flavor. You could substitute any good, melting cheese like Gruyere or provolone.
• Olive oil – A drizzle of olive oil adds a little richness and helps the cheese brown slightly under the broiler.
• Fresh thyme and rosemary – The combination of fresh thyme and fresh rosemary provides an earthy contrast to the cheese. Dried herbs (1/4 teaspoon each) can be used in a pinch, but they won’t have the beautiful fragrance of fresh.
• Baguette – I like to have sliced, toasted baguette on the side for dipping into the melty cheese.

How I Make Easy Baked Fontina with Herbs

1. Start by adjusting the top oven rack so it sits about five inches below the heating element, then turn on the broiler to preheat. While that warms up, slice a baguette and set the pieces aside. Cut the fontina into roughly one-inch cubes—it doesn’t have to be perfect; just make sure they’re small enough to melt evenly.
2. Choose a small, oven-proof skillet (a heavy one, like cast iron, works great) or a baking dish, and scatter the cheese cubes inside. Drizzle with olive oil, letting it coat the cheese lightly.
3. Next, sprinkle over the fresh thyme and rosemary.
4. Finish it off with a few cracks of black pepper.

5. Place the skillet on a baking sheet along with the baguette slices. Give the bread a quick drizzle of olive oil and a light sprinkle of salt. Slide everything onto the top oven rack and let the broiler work its magic. Keep an eye on it—the cheese should melt into a gooey pool and just start to brown around the edges.
6. Once the cheese is bubbly and golden, take it out of the oven and let it cool for a minute before digging in. Serve warm with the toasted baguette for dipping.

Recipe Variations

• Add a drizzle of honey for a sweet contrast.
• Mix in different cheeses like mozzarella or Gruyère for a blend of flavors.
• Sprinkle with crispy pancetta or prosciutto.
• Add a few crushed red pepper flakes or a minced garlic clove before broiling.

Serving Suggestions

Try serving this gooey fontina cheese dip alongside:

• Fresh fruit like grapes, apples, or pears.
• A charcuterie board with cured meats and pickled vegetables.
• Crackers and breadsticks in place of the toasted baguette.

Sample Menus Featuring Baked Fontina

Casual Evening with Friends: Baked Fontina, marinated olives, prosciutto, and a crisp white wine.
Game Day Spread: Baked fontina, buffalo wings, chips with pico de gallo, and cold beer.
Holiday Appetizers: Baked fontina, stuffed mushrooms, shrimp cocktail, and a festive mixed drink cocktail.

Storing and Reheating

Leftovers may be kept in an airtight container in the refrigerator for up to two days. Reheat gently in a low oven until warm. Microwaving can make the cheese too oily, so use caution. Freezing is not recommended.

More Recipes You’ll Like

Puff Pastry Cheese Straws

Mini Caprese Skewers

Baked Mozzarella with Prosciutto and Cherry Tomatoes

Spicy Cheese Crackers

• Garlic Butter and Herb Popcorn
• Classic Cheese Fondue
• Asiago Cheese Crisps (Frico)
• Easy Velveeta Sausage Cheese Dip
• Boiled Peanuts

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Easy Baked Fontina with Herbs

Love melty cheese? Try this Easy Baked Fontina with Herbs recipe. Perfect for dipping, it’s a crowd-pleasing appetizer for any occasion.

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Course: Appetizers

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 12 servings

Calories: 116kcal

Author: Lana Stuart

Ingredients

• ▢ 8 ounces fontina cheese cubed
• ▢ 1 ½ tablespoons olive oil
• ▢ 1 teaspoon minced fresh thyme
• ▢ 1 teaspoon minced fresh rosemary
• ▢ ¼ teaspoon black pepper
• ▢ ½ baguette sliced

Instructions

• Position the top oven rack about 5” below the heating element and preheat the broiler. Slice a baguette and set the slices aside. Cut the cheese into about 1-inch cubes.
  8 ounces fontina cheese
• Scatter the cubed cheese in a small heavy skillet (about 8 inches) or a small oven-proof baking dish and drizzle it with the olive oil.
  1 ½ tablespoons olive oil
• Sprinkle with the chopped herbs.
  1 teaspoon minced fresh thyme, 1 teaspoon minced fresh rosemary
• Top with black pepper.
  ¼ teaspoon black pepper
• Place the skillet and baguette slices on a baking sheet. Drizzle the baguette slices with a little olive oil and lightly sprinkle with salt. Place the baking sheet on the top oven rack and cook until the cheese is melted and begins to brown very slightly.
  ½ baguette
• Remove from the oven and cool slightly before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in a low oven until warm. Microwaving can make the cheese too oily, so use caution.

Nutrition Information

Serving 1 | Calories 116kcal | Carbohydrates 5g | Protein 6g | Fat 8g | Saturated Fat 4g | Polyunsaturated Fat 1g | Monounsaturated Fat 3g | Cholesterol 22mg | Sodium 216mg | Potassium 27mg | Fiber 0.3g | Sugar 1g | Vitamin A 181IU | Vitamin C 0.3mg | Calcium 116mg | Iron 0.4mg

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.

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