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5.0 from 60 votes

Baked Fontina

Baked Fontina cheese dip inspired by Ina Garten, the Barefoot Contessa. This easy holiday appetizer is made with Italian fontina cheese, olive oil, and fresh spices, all baked to bubbly perfection and served with crusty French Bread.

Prep Time
15 mins
Cook Time
15 mins
Total Time
21 mins
Servings: 12
Calories: 254 kcal
Course: Appetizer
Cuisine: Italian

Ingredients

  • 1 1/2 pounds fontina cheese , rind removed and 1-inch diced
  • 3 Tablespoons olive oil (high quality olive oil works best)
  • 6 cloves garlic , thinly sliced
  • 1 Tablespoon fresh thyme , minced
  • 2 teaspoons fresh Rosemary
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 Crusty french baguette , cut into chunks when ready to eat

Instructions

    Cup of Yum
  1. Before preheating the oven, move one oven rack and place it about 5 inches from the heat. (on the bottom rack)
  2. Turn the broiler oven on high.
  3. Assemble your Fontina cheese cubes in the bottom of a large cast-iron pan.  Be sure to space them apart.  Drizzle olive oil on top of the cheese.
  4. In a small bowl, combine garlic, fresh thyme, and fresh rosemary.  Sprinkle the mixture over the cheese and olive oil.
  5. Add salt and pepper and place the pan under the broiler for about 6 minutes or until the cheese is bubbly and starts to brown.
  6. Serve immediately with the French baguette.

Notes

  • Recipe inspired by Ina Garten, Food Network.

Nutrition Information

Calories 254kcal (13%) Carbohydrates 1g (0%) Protein 14g (28%) Fat 21g (32%) Saturated Fat 11g (55%) Cholesterol 65mg (22%) Sodium 648mg (27%) Potassium 45mg (1%) Vitamin A 545IU (11%) Vitamin C 1.4mg (2%) Calcium 317mg (32%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 254

% Daily Value*

Calories 254kcal 13%
Carbohydrates 1g 0%
Protein 14g 28%
Fat 21g 32%
Saturated Fat 11g 55%
Cholesterol 65mg 22%
Sodium 648mg 27%
Potassium 45mg 1%
Vitamin A 545IU 11%
Vitamin C 1.4mg 2%
Calcium 317mg 32%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.