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. I just happened to have 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.
- 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 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.
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Le Creuset Signature Iron Handle Skillet, 6-1/3-Inch, Flame
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More cheesy appetizer recipes you might enjoy:
- 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