Sometimes – well, most times, actually – you want the melted, garlicky goodness of cheese fondue without the hassle of dragging out the pot and the sterno and tracking down the kirsch and the three types of imported cheese and without the worry that it will all clump together in an awful, congealed mess. Jimmy Bradley and Andrew Friedman, authors of “The Red Cat Cookbook” (Potter, $35), feel your pain and offer this simple alternative: Melt the cheese, dip the bread and still have enough energy after a long day on the slopes to have a satisfying conversation late into the night.
Baked Fontina with Garlic, Olive Oil and Thyme
This is easy: Cube the cheese, sprinkle the herbs and olive oil, set the pan under the broiler, take it out and serve. With a loaf of crusty French bread, it’s a lovely appetizer. Add a salad and a glass of wine, and it’s an entree for 4. Remember to use an Italian fontina, which you can get at Marczyk Fine Foods, because it melts better than the Danish version.
Ingredients
- 1 1/2 pounds Italian fontina, soft brown rind trimmed and discarded, cut into 1-inch dice
- 1/4 cup olive oil
- 6 cloves garlic, thinly sliced
- 1 tablespoon thyme
- 1 teaspoon chopped rosemary
- Salt
- Freshly ground black pepper
- Sliced country bread or rolls
Directions
Preheat the broiler. For individual servings, divide the fontina among four 6-inch cast-iron pans. 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. Broil until the cheese is melted and bubbly, 6 to 7 minutes. Serve each person an individual pan, setting it on a trivet or a thick cloth napkin, or serve the 12-inch pan from the center of the table. Pass the bread alongside for dunking.
