BAKED FONTINA WITH GARLIC, OLIVE OIL, AND THYME
13 min I 5 min prep
SERVES 2 or 4
2 Servings 4 servings
3/4# 11/21bs Italian Fontina, cut into 1-inch dice
2 Tbl. 1/4 cup Olive oil
3 6 (depends on size) Garlic cloves, thinly sliced (if using pre- chopped from a jar, it is easier to measure)
1 1/2 tsp. 1Tablespoon Thyme
1/2 tsp. 1teaspoon Chopped rosemary (optional)
To taste To taste Salt
To taste To taste Freshly ground black pepper
As needed As desired Sliced country bread or roll
1. Preheat the broiler or use a slow cooker pot.
2. For individual servings, divide the fontina among four 6-inch
cast-iron pans.
3. Drizzle with olive oil and scatter the garlic, thyme, and rosemary
over the cheese. Season with salt and pepper. For one large pan,
use a 12-inch cast-iron skillet and follow the same directions.
4. Broil until the cheese is melted and bubbly, 6 to 7 minutes or use a slow cooker pot.
DO NOT BOIL, because the cheese will break down (come apart) – broiling is fine
5. Serve each person an individual pan, setting it on a trivet or
napkin, or serve from the 12-inch pan set in the center of the
table, with the bread alongside for dunking.
Nutrition Facts
Serving Size 1 (189g)
Recipe makes 2 or 4 servings
Calories 790
Calories from Fat 600 (75%)
Amount Per Serving %
DV
Total Fat 66.7g 102%
Saturated Fat 34.6g 173%
Monounsaturated Fat 24.7g
Polyunsaturated Fat 4.3g
Trans Fat o.og
Cholesterol 197mg 65%
Sodium 1366mg 56%
Potassium 130mg 3%
Total Carbohydrate 4.2g 1%
Dietary Fiber 0.2g 0%
Sugars 2.7g
Protein 44.og 87%
Vitamin A 1577IDcg 31%
Vitamin B6 0.2mg 10%
Vitamin B12 2.9mcg 47%
Vitamin C 1mg 3%
Vitamin E 2mcg 7%
Calcium 948mg 94%
Iron omg 3%
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