FONTINA CHEESE DIP RECIPE RECIPES

Name: Baked Fontina
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4 to 6 servings
Ingredients: 1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced; 1/4 cup good olive oil; 6 garlic cloves, thinly sliced; 1 tablespoon minced fresh thyme leaves; 1 teaspoon minced fresh rosemary leaves; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 crusty French baguette

BAKED FONTINA RECIPE | INA GARTEN | FOOD NETWORK

Baked Fontina Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories appetizer

Total Time 21 minutes

Prep Time 15 minutes

Cook Time 6 minutes

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette

Steps:

Preheat the broiler and position the oven rack 5 inches from the heat.
Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

FONTINA ASPARAGUS TART RECIPE: HOW TO MAKE IT

Fontina Asparagus Tart Recipe: How to Make It image

This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised…your guests will be vying for the last tasty slice. —Heidi Meek, Grand Rapids, Michigan

Provided by Taste of Home

Categories Appetizers

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 16 servings

Number Of Ingredients 8

Ingredients

1 pound fresh asparagus, trimmed
1 sheet frozen puff pastry, thawed
2 cups shredded fontina cheese
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry., On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes., Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.

Nutrition Facts : Calories 142 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 202mg sodium, CarbohydrateContent 10g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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