When the mercury dips- the best place to be is inside around a fire surrounded with good friends and warm, cozy, delicious food. This fontina cheese fondue fits the bill. It comes out of the oven bubbling and golden brown; the perfect dip for warm crusty bread. This makes an ideal après-ski snack, and feeds a crowd easily. Simply adjust the measurements according to how many people you need to feed. You can also re-warm the leftovers (if any exist!) and serve it up again.
Fontina Cheese Fondue
- 64 oz Italian Fontina, rind removed and 1-inch-diced
- 18 tablespoons good olive oil
- 12 garlic cloves, thinly sliced
- 2 tablespoon minced fresh thyme leaves
- 2 teaspoon minced fresh rosemary leaves
- 2 teaspoon kosher salt
- 2 teaspoon freshly ground black pepper
- 2 crusty French baguettes or boule bread, sliced or torn
- Assorted vegetables (such as broccoli, carrots, cauliflower), cooked until just tender, and cut into bite size pieces
- 4 apples, sliced
1. Preheat the oven to 375 F and position the oven rack in the upper half of the oven.
2. In a large cast iron pan, evenly spread the cubed Fontina cheese, and drizzle with olive oil.
3. Mix together the garlic, thyme, and rosemary, and sprinkle it over the Fontina. Sprinkle everything with the salt and pepper and place into the oven. Bake for about 10 minutes, until the cheese melts and bubbles.
4. Switch the oven to the broiler setting and broil for about 4 minutes, until the cheese starts to look golden brown.
5. Serve the Fontina immediately at the table in the cast iron pan, with the warm bread, sliced apples, and vegetables on the side to dip.
Read the full post at Bachelor Kitchen.