• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Never Enough Thyme logo

  • Recipes ▼
    • Heritage Recipes
    • Appetizers
    • Beverages
    • Breads
    • Breakfast
    • Canning and Preserving
    • Condiments and Extras
    • Desserts
      • Chocolate
    • Main Dishes
      • Beef
      • Eggs and Dairy
      • Fish and Seafood
      • Lamb
      • Meatless
      • Pork
      • Pasta
      • Poultry
      • Sandwiches
      • Soups and Stews
    • Salads
    • Side Dishes
    • Slow Cooker
    • Snacks
    • Vegetables
  • Shop
  • Contact
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
go to homepage
Homepage link
  • Recipe Index
  • Travel
  • Garden&Home
  • About
×

Home » Food » Appetizers » Baked Fontina with Herbs

Baked Fontina with Herbs

By Lana Stuart · Published: Oct 17, 2018 · Last Modified: Oct 19, 2020 · As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe
Melty, creamy Fontina cheese with olive oil, thyme, and rosemary. From @NevrEnoughThyme https://www.lanascooking.com/baked-fontina-with-herbs

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?

Melty, creamy Fontina cheese with olive oil, thyme, and rosemary. From @NevrEnoughThyme https://www.lanascooking.com/baked-fontina-with-herbs

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.

Baked Fontina with Herbs - Fontina cheese drizzled with olive oil and sprinkled with fresh herbs. Broiled until melted and delicious! Click To Tweet

How to Make Baked Fontina with Herbs:

Position the top rack about 5” below the heat and preheat the broiler.

Cube the cheese for Baked Fontina

Cut the Fontina into approximately 1" pieces.

Drizzle the cheese with olive oil for Baked Fontina

Scatter the cubed cheese in a small heavy skillet or small oven-proof baking dish. Drizzle with the olive oil.

Add herbs and pepper for Baked Fontina

Sprinkle with the chopped herbs. Top with black pepper.

Baked Fontina ready for oven

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.

Enjoy!

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

Like This Recipe? Pin It!

Melty, creamy Fontina cheese with olive oil, thyme, and rosemary. From @NevrEnoughThyme https://www.lanascooking.com/baked-fontina-with-herbs

Melty, creamy Fontina cheese with olive oil, thyme, and rosemary. From @NevrEnoughThyme https://www.lanascooking.com/baked-fontina-with-herbs

Baked Fontina with Herbs

Melty, creamy Fontina cheese with olive oil, thyme, and rosemary.
5 from 1 vote
Print Pin Rate
Course: Appetizers
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 12 servings
Calories: 125kcal
Author: Lana Stuart

Ingredients

  • 8 oz. Fontina cheese cubed
  • 1 ½ tblsp. olive oil
  • 1 tsp. minced fresh thyme
  • 1 tsp. minced fresh rosemary
  • ¼ tsp. black pepper
  • ½ baguette sliced and toasted
Prevent your screen from going dark

Instructions

  • 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.

Notes

Nutrition Information

Serving: 1g | Calories: 125kcal | Carbohydrates: 7g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 233mg | Sugar: 1g

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.

Share on Facebook Pin Recipe
Tried this recipe? Share it on Instagram!Mention @NevrEnoughThyme or tag #NevrEnoughThyme!

Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.

You can always stay in touch on social media by following me on Facebook, Instagram, or Pinterest and Sign Up to Get my Newsletter, too!


About Lana Stuart

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!
More About Lana →

Previous Post: « Pastitsio
Next Post: Broccoli Casserole »

Reader Interactions

Comments

  1. Melissa from HungryFoodLove.com says

    September 16, 2014 at 6:00 am

    Cool fall days call for this baked fontina! Yummm

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

WELCOME Y'ALL!

Lana Stuart, author of Never Enough Thyme

Hi! I'm Lana Stuart, the cook and occasional traveler here at Never Enough Thyme. I've been cooking since I was tall enough to reach the stove and started this blog in 2009 so I could share my delicious home cooking recipes with all of you. You'll find almost 700 recipes here so there's sure to be something your family will like!
More About Me →

Start the Day with a Great Breakfast!

  • New Orleans Beignets
  • Easy Peach Turnovers
  • Cheesy Tomato Grits with Chiles and Bacon
  • Steak and Eggs
  • Banana Nut Bread
  • Easy Sausage Muffins

Slow Cooker Favorites

  • Slow Cooker Chicken and Dumplings
  • Spiced Slow Cooker Applesauce
  • Slow Cooker Chicken Stew
  • Slow Cooker Bread Pudding
  • Slow Cooker Southwestern Pork Stew
  • Slow Cooker Cheesy Potatoes and Ham
Never Enough Thyme Featured On Collage

Footer

↑ back to top

About

  • About
  • Privacy
  • Terms & Conditions
  • Accessibility Policy
  • Contact
  • Media
Graphic collage showing many sites where Never Enough Thyme has been featured.

Also Check Out

  • Condiments & Extras
  • Great Breakfasts
  • Tasty Beverages
  • Canning and Preserving

Never Enough Thyme is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

This blog generates income via ads.

All images and text on Never Enough Thyme are protected by U. S. Copyright Law. If you'd like to feature a post from Never Enough Thyme, you may use one photo credited and linked back to the original recipe post.

Copyright © Never Enough Thyme 2021. All rights reserved.