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.

Baked fontina in a small cast iron skillet with toasted baguette on the side.

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

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