Wednesday, December 26, 2012

Baked Fontina

Merry Christmas, y'all.

'Tis the season...

of dips, candy, cookies...

and no main dishes.

I don't eat main dishes at Christmas.

I'm way too busy eating...

dips, candy and cookies!


A perfect example: I had a party with my cousins, and my menu consisted of...appetizers and desserts.

Here's what I made:

this baked fontina cheese dip
Buffalo Chicken Dip
Marinated pork tenderloin on little soft rolls
Sugar & Spice Rosemary Cashews
Roasted Jalapeno Poppers
Fruit (we needed something remotely healthy)

AND...for dessert, I made:

Coconut Balls
Peanut Butter Balls
Chocolate-Dipped Peanut Butter Pretzels

See?  No main event.  Just the yummy starters and sides.  And dessert, naturally.

This baked Fontina is just too good.  And too easy.  And special.

Baked Fontina Dip
Barely adapted from Barefoot Contessa

1 1/2 pounds fontina cheese, cubed
3 T olive oil
6 cloves garlic, sliced thin
1 T chopped fresh thyme
1 tsp chopped fresh rosemary
1 tsp kosher salt
1 tsp pepper
1-2 loaves crusty bread, heated and sliced, for dipping

Spread the cheese cubes evenly in the bottom of a cast iron skillet.  Drizzle the olive oil evenly on top and then sprinkle the thyme, rosemary, salt and pepper on top.

Broil for 5-7 minutes, watching it carefully, until melted and bubbly and the top starts to brown.  Serve immediately with hot French bread for dipping.

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