Baked Fontina

Does anyone remember Market Day Italian Dippers? They’re no longer available, but here is the next best thing. This reminds me of the cheese in an Italian Dipper. This version is more sophisticated than Market Day’s, and would be a great addition to any cocktail party. Serve with crusty bread or crackers.

Recently a snowstorm hit Chicago. It was one of the biggest blizzards in the city’s history. With almost 2 feet of snow keeping us from going to work, we decided to take this rare weekday off to try some new recipes.

Below is the full recipe as featured on Pennies on a Platter, but we chose to halve it. Halving it was more than enough for the 5 of us. Also, we used dried herbs because it’s what we had on hand; it still turned out great. We will be making this recipe over and over again.

Here’s what you’ll need

Cube the fontina cheese and measure the garlic and herbs. Aren’t these prep bowls cute?

First the cheese, then the olive oil, then sprinkle with the garlic and herbs

mmmm hot cheese

"Baked Fontina Cheese"

This looks AND tastes amazing!

"Baked Fontina Cheese"

Baked Fontina

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer


  • 1 1/2 lb Italian Fontina, cubed
  • 1/4 cup olive oil
  • 6 cloves garlic, minced
  • 1 tbsp minced fresh thyme leaves
  • 1 tbsp minced fresh rosemary leaves
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • crusty bread


  • Preheat the broiler on high.
  • Position top oven rack 6 inches from the broiler.
  • Evenly distribute the Fontina cubes in an oven safe dish.
  • Drizzle with olive oil.
  • Sprinkle the cheese evenly with garlic, rosemary and thyme.
  • Season with salt and pepper.
  • Broil for 5 to 6 minutes, or until the cheese is bubbly and golden brown.
  • Serve family style by dipping into it with the crusty bread.
Keyword fontina