Comments on: Baked Fontina with Garlic, Olive Oil, and Thyme

By: Renee Schettler Rossi

Renee Schettler Rossi — Thu, 22 Dec 2011 17:32:08 +0000

Can’t argue with that, mvasich! Appreciate you sharing your experience…

By: mvasich

mvasich — Thu, 22 Dec 2011 15:50:17 +0000

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.

By: David Leite

David Leite — Sat, 06 Aug 2011 11:28:50 +0000

Amanda, we believe in love here, so we’re glad we coud contribute to your being on the receiving end!

By: Amanda

Amanda — Sat, 06 Aug 2011 08:56:37 +0000

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.

By: Testers Choice

Testers Choice — Wed, 19 Apr 2006 20:04:38 +0000

[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!