Baked Fontina with Garlic, Olive Oil, and Thyme

Baked Fontina Recipe Recipe

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 that for dinner at least once a week at The Red Cat’s bar.)–Jimmy Bradley and Andrew Friedman

LC Fickle About Fontina Note

Author Jimmy Bradley says to be sure to use an Italian fontina in this recipe. As he explains, “The Danish varieties don’t melt right for this recipe.” You heard the man.

Baked Fontina Recipe Recipe

  • Quick Glance
  • 15 M
  • 25 M
  • Serves 4


  • 1 1/2 pounds Italian fontina, soft brown rind trimmed and discarded, cheese cut into 1-inch dice
  • 1/4 cup olive oil
  • 6 cloves garlic, thinly sliced
  • 1 tablespoon thyme
  • 1 teaspoon finely chopped rosemary
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Sliced country bread or rolls


  • 1. Preheat the broiler.
  • 2. If making individual servings, divide the fontina among four 6-inch cast-iron pans.

    If making a single large skillet full of ooey gooey goodness, dump the fontina in a 12-inch cast-iron skillet.
  • 3. Drizzle the fontina with olive oil and scatter with the garlic, thyme, and rosemary. Season with salt and pepper. Broil until the cheese is melted and bubbly, 6 to 7 minutes.
  • 4. Plunk the skillet(s) on a trivet or folded cloth towel on the table with bread on the side for dunking, dipping, and otherwise enrobing in cheesiness.
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