
Jimmy Bradley | The Red Cat Cookbook | Clarkson Potter, 2006 | Serves 4
This is a streamlined, simplified version of fondue without the fondue pot, without the cans of Sterno, and without the wine, cornstarch, or other supporting ingredients. You just take some cubed fontina cheese, top it with slivered garlic, thyme leaves, and olive oil, and broil until it’s melted and bubbly enough to scoop up with hunks of bread. It’s a great appetizer, and, paired with a green salad and a glass of wine, a pretty nifty lunch or dinner as well. (In fact, my writing partner, Andrew Friedman, and his wife, Caitlin, have just that for dinner at least once a week at The Red Cat’s bar.) Be sure to use an Italian fontina; the Danish varieties don’t melt right for this recipe.—Jimmy Bradley and Andrew Friedman
convert 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
1. Preheat the broiler.
2. For individual servings, divide the fontina among four 6-inch cast-iron pans.
3. 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.
4. Broil until the cheese is melted and bubbly, 6 to 7 minutes.
5. Serve each person an individual pan, setting it on a trivet or napkin, or serve from the 12-inch pan set in the center of the table, with the bread alongside for dunking.
Recipe © 2006 Jimmy Bradley. Photo © 2006 David Sawyer. All rights reserved.


[Brenda Carleton] My husband and I DEVOURED this dish along with some gluten-free bread I’d made. Sure, in theory it serves four, but it was a perfect amount for two hungry people — we just had the bread and the cheese and were completely satisfied. Just picture bubbling Fontina flavored with olive oil, garlic, thyme, rosemary, and salt and pepper! The easiest fondue you will ever make. You just broil it. As fontina is so mild, I can imagine all sorts of additions, such as a few oven-roasted tomatoes scattered on top, other fresh herbs such as basil, or perhaps a bit of mint with a brief squeeze of lemon juice. Not that I am looking for a way to improve this awesomeness, but my creative mind is always seeking options. I seriously do not think that the dish as written could be improved – just modified here and there, but not necessarily made any better. This is pure comfort food. My husband and I will be eating this in front of the fireplace on winter evenings. I just know it!
Made this last night as the first course of a casual meal with friends–who now love me very, very much! What a stunningly simple and gorgeously delicious dish. Brilliant.
Amanda, we believe in love here, so we’re glad we coud contribute to your being on the receiving end!
We love this recipe! Great for the 25th. Be sure to use Italian Fontina. We have been tempted to double the recipe, but it is pricey. Also, if you are lucky to have any left over, it’s good unheated open face on French or Italian bread.
Can’t argue with that, mvasich! Appreciate you sharing your experience…