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  • E H

    Baked Fontina Dip and several other dip recipes This would be perfect with "Mary's gone crackers"

  • Heather Christine

    Barefoot Contessa's Baked Fontina ...lovely starter before dinner tonight. Start with a good fontina cheese, then drizzle with olive oil, thinly sliced garlic, fresh thyme and rosemary, salt and pepper. Pop it under the broiler (use a cast iron pan) for 6 minutes. Serve hot with crusty bread.

  • Karen Kirk

    Baked Fontina (Serves 4 to 6) Barefoot Contessa... by Ina Garten 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 (Yum! forget the carby bread, eat it with pork rinds or veggies!)

  • Sam G

    Baked Fontina appetizer. Start with a good fontina cheese, then drizzle with olive oil, thinly sliced garlic, fresh thyme and rosemary, salt and pepper. Popped it under the broiler (used a cast iron pan) for 6 minutes and it was fabulous! Dipped french bread and paired it with Greek olives.

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