Recipe: Baked Fontina Dip

Chef Jill joins Charlotte Today on NBC Charlotte -WCNC to make this elegant but easy baked cheese. It is reminiscent of Brie but adds the punch of toasted garlic and is sure to be devoured at your New Year’s Eve party or any other event calling for an uptown app! Shhh 🤫 don’t tell anyone how simple it is to make.

Baked Fontina Dip

Chef Jill Aker-Ray

Ingredients:

1½ pounds Italian Fontina Val d’Aosta cheese, rind removed and one inch-diced
¼ cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette

Directions:

1.) Preheat the broiler and position the oven rack 5 inches from the heat.

2.) Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. 

3.) Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.

4.) Serve the baked Fontina family-style—right out of the oven in the cast-iron pan with crusty chunks of bread and endive or crudites for everyone to dip