You can’t go wrong with a Barefoot Contessa recipe.
Melted cheese is good. Damn good.
And when you combine Barefoot Contessa + melted cheese + a cast iron skillet, amazing things happen.
Even if it’s a recipe that was supposed to be served right away and had to wait oh fifteen or twenty minutes for company to arrive.
Even if you reheat it the next day.
Even if when you reheat it the next day, and you’re all out of crispy pieces of baguette and you have to use stale Wheat Thin crackers because some kids refuse to close cracker bags properly.
Even if the leftovers happened to be your lunch the next day. At 2:45 pm.
There is no way that you can go wrong by making this recipe. Unless, of course, you can’t eat cheese. And then I feel really bad for you. Because out of all the things I’ve given up eating over the years, cheese was hands down the hardest. Especially the hot bubbly melted kind. I, like, practically lived on the stuff when I was pregnant with Madeline.
Perhaps that’s why she doesn’t like it.
And no, this is not a pregnancy craving.
It comes from the Barefoot Contessa’s last cookbook, How Easy Is That? I’m personally not a fan of the title of the cookbook, but I can overlook it when it contains this type of goodness within. Just promise me you’ll make it. Pretty please?
Tomorrow? We tackle laundry. Two products were sent our way recently, and I’ll share them with you. One might be as potentially life changing as this Baked Fontina. And it saves you money. Really, is there any better combination?
November 10, 2011 – Bonus Photos
Madeline is certainly quite at home in our new beast. For those that asked, I downsized and got a Ford Explorer. Sniff, sniff. You have no idea how much I miss my old truck. It had been with us for nearly eight years. Some awesome, awesome memories in it. And it had everything I needed, exactly where I wanted it. Although I’m happy we have this SUV to break in, and it’s a humongo (that’s Nick’s word of the week lately, right up there with “iffy” and “creepy”) savings in gas, I’m going to mourn the loss of my old one just a little while longer, mkay?
- 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.