Here's everything you need for this rich and creamy fondue. Note that it calls for the Italian style of Fontina cheese. There's also a Danish style, which doesn't work well for this recipe because it doesn't melt as well as the Italian.
Ingredients To Gather
1 1/2 pounds Italian Fontina cheese, rind removed and 1-inch dice
1/4 cup extra-virgin olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon coarse salt (sea salt or kosher salt)
1 teaspoon freshly-ground black pepper
1 baguette bread (French or sourdough bread), sliced into 1/4-inch slices
Directions To Follow
Begin by preheating the oven broiler. Next, position the oven rack so that it's 5 inches away from the heat. Then, take a 12-inch cast iron pan and place the cheese cubes in it, making sure the space between them is even. Now you're ready to begin:
Drizzle the olive oil over the top of the cheese.
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.
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.
One thing to keep in mind: it's a delicate balance to melt the cheese just right. If it melts beyond its melting point or if it's allowed to cool too much before serving, the cheese won't be creamy and easy to dip in. Other than that, this fondue recipe is super easy and super fun to make. The whole family will enjoy helping!
Article Source: What's Cooking America
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