I made this for a Christmas Day appetizer last year, have made it a couple times since (a halved recipe fits in an 8″ cast iron pan for just a few people), and I’ll be making it again for a Thanksgiving appetizer this year.
Needless to say, it’s always a huge hit whenever I make it. Aside from holidays, I’ve made it for baby showers, summer bbqs, family weekend dinners, game day activities, and work parties (we have an oven in our office kitchen!).
Whether you’re hosting turkey day and want to work this into your menu or you plan to bring this to someone’s house, cube the cheese and chop the garlic and herbs in advance and keep them in airtight containers until you’re ready to bake the dip off.
- PREP TIME: 5
- COOK TIME: 6
- YIELD: 10-12 servings
- 1 ½ lbs Italian fontina, rind removed and cubed into 1-inch pieces
- 6 cloves garlic, thinly sliced
- 1 tbsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 3 tbsp extra virgin olive oil
- ½ tsp Kosher salt
- ½ tsp freshly ground black pepper
- Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler.
- Spread cheese out in the bottom of a 12-inch cast iron pan. Drizzle olive oil over the cheese. Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese. Sprinkle salt and pepper over the top of the cheese.
- Bake for 6 minutes, until the cheese is bubbly and melted through. Carefully remove the pan from the oven and set it on a heatproof surface – the pan will be hot! Serve immediately.