New Recipe from California…Thank you Don.

Fontina Cheese

It is always a treat to be invited to Andi’s friends, Don and Carlene Smith, for dinner.  Each time, I come home with a recipe that I use over and over.   I think  Don enjoys cooking as much as George…and is very talented. 

Baked Fontina

1  1/2 lbs. of Italian Fontina  1″ diced   (rind removed)

1/4 c. olive oil

6 garlic cloves, thinly sliced

1 T. minced fresh thyme leaves

1 tsp. minced fresh rosemary leaves

1 tsp. Kosher salt

1 tsp. fresh ground black pepper

1 loaf of crusty, French baquette, sliced and slightly toasted

  • Preheat broiler and postion rack 5″ from heat
  • Distribute cubes of cheese evenly in a 12″ cast iron skillet
  • Drizzle olive oil on top of cheese
  • Combine garlic, thyme, and rosemary…sprinkle over cheese
  • Sprinkle salt and pepper
  • Place under broiler for 6 minutes. 

Dip bread in cheese and ENJOY!  So creamy and tasty…what a way to start a meal.


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