Baked Fontina Cheese Fondue

Baked Fontina Cheese Fondue


  • 1 1/2 lbs Italian Fontina cheese, rind removed and 1-inch dice

  • 1/4 cup J. Olive Co. EVOO

  • 6 garlic cloves, thinly sliced

  • 1 Tbsp minced fresh thyme leaves

  • 1 tsp minced fresh rosemary leaves

  • 1 tsp coarse salt (sea salt or kosher salt)

  • 1 tsp freshly-ground black pepper

  • 1 baguette bread (French or sourdough bread), sliced into 1/4-inch slices


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

  2. Distribute the cubes of Fontina cheese evenly in a 12-inch cast-iron pan.  Drizzle the olive oil over the top of the cheese.

  3. In a small bowl, combine the garlic slices, minced thyme, and minced rosemary; sprinkle the mixture over the top of the cheese and olive oil.  Sprinkle with salt and pepper.

  4. Place the pan under the broiler for 6 minutes, or until the cheese is melted and bubbling, and just starts to brown.  Remove from oven.

  5. Tip:  Do not heat the cheese beyond its melting point as cheese tends to ball up at higher temperatures.  Also do not let the cheese cool down too much before serving, as it tends to get stringier and tougher as it cools.

  6. Serve the Fontina Fondue family-style (right out of the oven in the cast-iron pan) with baguette bread slices for everyone to dip.  You may have to reheat the fondue on low occasionally to keep it melted and smooth.

  7. For individual servings, divide the fondue among four 6-inch cast-iron pans.

Recipe and image courtesy of What's Cooking America