It is literally impossible to go wrong with this dish. There is nothing better than hot, molten cheese on crusty bread. It’s like an easy version of fondue, no open flames involved, and it tastes even better! Fontina is a fabulously creamy cheese with hints of nuttiness, and it melts really well. Anytime you want to really wow people, you should show up with this dip. (Although maybe not to something like a job interview, but who knows? It could work.) If you like cheese at all, you will love this dip and should try it as soon as possible!
Baked Fontina Dip
- 2 pounds Italian Fontina cheese, rind removed, cubed (1-2-inch cubes)
- 1/2 cup extra-virgin olive oil
- 8 cloves garlic, thinly sliced
- 1 1/2 tablespoons thyme leaves, minced
- 1 1/2 tablespoons rosemary leaves, minced
- 1-2 French baguettes, sliced
- salt and freshly ground pepper, to taste
- Place oven rack in upper portion of oven, 5 inches from the heat. Preheat broiler.
- Take a large, cast-iron skillet and spread an even layer of Fontina cubes along the pan. Drizzle olive oil on top.
- Sprinkle garlic, rosemary, thyme, salt and pepper over the top.
- Place in oven and bake for 5-6 minutes, until cheese is bubbly and starting to brown. Pay close attention because it's easy for cheese to burn.
- Remove from oven and serve immediately, from skillet, dipping slices directly into the cheese. Be careful though, the skillet is really hot.
Recipe adapted from What's Cooking America