For Christmas I received Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips by Ina Garten. I’ve really enjoyed this cookbook, because it makes otherwise intimidating dishes incredibly simple and accessible. There are also great kitchen/cooking tips that capitalize on functionality. In fact, I regularly refer to it for dinner inspiration. We’ve actually used it twice in the past week: once to roast a whole chicken and the second is the recipe below. Needless to say, these dishes are great for a casual night or even a dinner party. I highly recommend it!
Last night was another adventure with Ina Garten’s book. This time we decided to tackle the “Baked Fontina.” This dish was great because not only is it simple, but super quick as well. Within 15 minutes of entering the kitchen, dinner was on the table. Plus it is a great vegetarian option that is both filling and sophisticated.
Of course, I made some minor adjustments (I just can’t help myself!) and it is that adaptation I want to share with you today:
Ingredients: (Serves 2)
- 3/4 lb. Fontal Cheese, rind removed and cut into 1 inch cubes.
- 2 Tbsp. Extra Virgin Olive Oil
- 3 cloves of Garlic, minced
- 1 Tbsp. Thyme, minced
- 1 Tbsp. Rosemary, minced
- 1/2 tsp. Kosher Salt
- 1 tsp. Ground Black Pepper
- 1 Rustic Sourdough Loaf
- Position top oven rack about six inches from the heat and preheat the broiler.
- Scatter the Fontal cheese cubes throughout an 8-inch cast iron pan.
- Sprinkle the EVOO evenly over the cheese.
- Combine the garlic, thyme, rosemary, salt, and black pepper in a small bowl. Once well combined, scatter the mixture over the cheese.
- Put the pan in the oven and broil for 6-8 minutes (the cheese should be melted, bubbling and starting to brown.
Serve with slices of sourdough. We also ate this with a big mixed green salad as suggested in the book. Bon Appetit!