This is a super easy recipe, barely a recipe at all - essentially just melt some cheese with a few tasty bits and dunk bread into it. I found that it called out to me, ever since I first came across the recipe. But I had a terrible time finding Fontina, and I hunted around a few different grocery stores over a couple months. If you struggle to find it, I think you could substitute another semi-firm, melty cheese (let me know if you try it!). But it was worth seeking out the fontina - it’s a lovely, nutty, slightly sharp cheese. When tossed with some herbs and olive oil and broiled until melty and golden brown, it’s totally transformed. It’s gooey, melty oozy with a crusty top.
The original recipe from Ina Garten called for a pound and a half of cheese (!) to serve 4-6 people, which seemed like an alarming amount to me, though I know Ina is wise and should not be questioned. I cut back significantly, both because I was sure we would regret attempting to eat that amount of cheese, and because it would have been prohibitively costly to buy the full amount Ina calls for. I made a third size version which I think is a very reasonable appetizer for 4 or 5 people. Our three intrepid recipe taste testers managed to eat it all between us, but we all felt a bit over-cheesed afterward. I marvel at the 4 hearty folk who manage to get through three times that amount. All that is to say, this scales very easily and well. Make more or less as your needs and budget allow.
I added a generous pinch of chili flakes to the recipe, which was delicious but you could leave it out if you want. You could also play around with the herbs, or add different spices (I think whole cumin seeds would be amazing). It’s a super quick and easy recipe, great to use for a dinner party where you don’t have time to make a complicated appetizer. I also think that adding some sliced vegetables would make this a passable main dish for an easy, cheesy supper for 2 or 3.
gooey, herby baked fontina
adapted from Ina Garten
½ pound fontina cheese, cubed
1 tbs olive oil
2 cloves garlic, very thinly sliced
1 small sprig each rosemary and thyme, roughly chopped
1 big pinch chile flakes
big pinch each flaky salt and ground pepper
sliced baguette to serve
Turn on the broiler; set an oven rack about 5” under the broiler. In a small oven-safe dish (I used a 6” oval pan, anything of a similar size should work, like a small cast iron skillet or casserole dish), add cheese cubes in an even layer. Drizzle with olive oil, and sprinkle over all remaining ingredients evenly.
Cook cheese under the broiler for 5-8 minutes, or until the cheese is melted and bubbling and the top has become golden brown. Serve immediately with slices of baguette.
