Baked Fontina Non-Fondue

I found this recipe on Leites Culinaria and it sounded way too good and too easy not to post it. I imagine you can really do this with all different types of cheese and toppings, but this way sounds delicious.


  • 1.5 lbs Italian Fontina, trimmed and cut into 1/2 inch pieces
  • 1/4 c Olive Oil
  • 6 cloves Garlic, thinly sliced
  • 1 tblsp Thyme
  • 1 teasp Rosemary, chopped
  • salt & pepper
  • fresh bread


  1. Preheat the broiler.
  2. Toss fontina into cast iron skillet.
  3. Drizzle with oil, scatter spices and seasoning.
  4. Broil until bubbly, 6 to 7 minutes.
  5. Serve with bread for dunking.
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