You guys, this is very, very special. Baked Fontina is a dish as special as grandma’s china, your wedding dress, the birth of your children, I’m serious. This is a special occasion appetizer, it’s so decadent and serving something warm and luscious in a cast iron skillet brings so much joy. I was so thrilled to break it out for the “Wrap Party” episode we filmed a few weeks ago! It was also really fun to break it out to ahem, practice on my friends. I loved adding the cognac to it too, that pretty much just sends it over the top. Plus, you know, you eat it with bread, and there’s nothing better than bread! Amiright?
And it’s so easy it should be criminal.
You will need…
- 16 oz cubed fontina
- 4 TBSP olive oil
- 2 sliced garlic cloves
- 1 pinch red pepper flakes
- ½ tsp salt
- 1 pinch pepper
- ¼ cup cognac (optional)
- 1 tsp fresh thyme plus more for garnish
- Preheat the broiler to high. Swirl 2 TBSP of olive oil in a 10 inch cast iron skillet.
- Cube 16 ounces of fontina and add them into the skillet.
- Slice the garlic cloves into thin slices and sprinkle them over the top.
- Splash ¼ cup cognac over the top of the cheese.
- Sprinkle the salt, pepper, red pepper flakes and thyme over the cheese.
- Swirl the remaining TBSP of olive oil over the cheese. Place under the broiler for 5-7 minutes until the cheese is melted and brown in places. Serve with fresh veggies and crusty French bread.
Heeere’s a printable!