Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Baked Fontina (Serves 4 to 6)

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Baked Fontina (Serves 4 to 6) Empty Baked Fontina (Serves 4 to 6)

    Post by Lobo Wed 03 Feb 2016, 3:39 pm

    Baked Fontina (Serves 4 to 6)

     Barefoot Contessa How Easy is That? by Ina Garten

    Baked Fontina (Serves 4 to 6) 634_96%20baked%20fontina
    Photo: Quentin Bacon


    1½ pounds Italian Fontina Val d’Aosta cheese, rind removed and 1-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
    Preheat the broiler and position the oven rack 5 inches from the heat.

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

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

      Current date/time is Tue 19 Nov 2024, 9:29 pm