email printBaked Fontina

Have you had sourdough bread?  I mean REAL sourdough bread?  If you haven’t had sourdough in San Fran, you haven’t had sourdough bread.  I honestly took my sourdough bread for granted when I lived in the Yay Area.  Now I find myself in WaWa and I yearn for my long lost friend….where are you deliciously perfect crispy crusty bread…… with your soft,  chewy sour goodness?  My dad and step-mom heard my calling, they got husband and I a monthly shipment of Boudin sourdough bread for 9 months (WooHoo!!!  SCORE!!!). So, I HAD to pick the perfect platform to showcase my first memorable taste of this glorious bread.  Who better to provide that platform than Barefoot Contessa?!?!  This baked cheese is so easy and just so simply perfect.  Go ahead…..give her a try!


  • 1 1/2 pounds Italian Fontina, rind removed and 1-inch-diced
  • 1/4 cup good olive oil
  • 6 garlic cloves, thinly sliced
  • 1 tablespoon minced fresh thyme leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 crusty French baguette

Preheat the broiler and position the oven rack 5 inches from the heat. Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown. Serve the baked Fontina family-style — right out of the oven in the pan with bread for everyone to dip.

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