Skillet Fontina Fondue

Skillet Fontina Fondue


November 26, 2012

Serve with crusty bread or baguette and apple slices for dipping. Adapted from Barefoot Contessa.

  • Makes: Serves lots.


1 lb. (ish) Fontina cheese, rind removed and diced

1/2 lb. (ish) brie or other meltable cheese, rind removed and diced (optional)

4 garlic cloves, thinly sliced

1 tsp. finely chopped fresh thyme leaves

1 tsp. finely chopped fresh rosemary leaves

1/4 cup good-quality olive oil

sea salt & freshly ground black pepper


1Preheat the broiler. Distribute the cubes of cheese evenly in a 9-inch cast-iron skillet, or in two smaller ones. Scatter with garlic, thyme, and rosemary and drizzle with olive oil. Sprinkle with salt and pepper and place the pan under the broiler for 5-6 minutes, until the cheese is melted and bubbling and starts to brown.

2Serve immediately, with crusty bread for dipping.


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