When “make hors d’oeuvres” makes its way onto your to-do list, you could buy a variety of nice cheeses, arrange them on a charcuterie board with grapes and nuts and something exotic like quince membrillo. Or, you can spend all of 10 minutes preparing this herb-and-garlic-filled Fontina cheese dip with torn-off hunks of crusty bread. Your call.
1 1/2 pounds Reny Picot Fontina
1/4 cup extra-virgin olive oil
6 garlic cloves, minced
1 tablespoon fresh thyme, minced
1 teaspoon fresh rosemary, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 French baguette
- Preheat broiler and position oven rack 5 inches from the heat.
- Remove rind and dice Fontina into 1-inch cubes.
- Distribute Fontina cubes evenly in a 12-inch cast-iron pan. Drizzle with olive oil.
- Combine the garlic, thyme, and rosemary and sprinkle it over the Fontina and olive oil. Sprinkle with salt and pepper and place the pan under the broiler for 5 minutes, until the cheese is melted and bubbling and starts to brown.
- Serve baked Fontina right out of the oven in the cast-iron pan with hunks of crusty bread.