Baked Fontina Cheese Fondue Recipe

This wonderful "Baked Fontina Cheese Fondue Recipe" is so easy to make and is a gorgeous and delicious dish. This version of cheese fondue can be made without the fondue pot, it's a great appetizer, one that the family will love.

Some of the ingredients you will need for this baked fontina cheese fondue recipe include fontina cheese with the rind removed and diced into one inch cubes, extra virgin olive oil, thinly sliced garlic cloves, minced fresh thyme leaves, minced fresh rosemary leaves, coarse salt, freshly ground black pepper and a French baguette. To start preheat your oven broiler and position the oven rack about five inches from the heat source. Distribute the cubes of Fontina cheese evenly in a 12 inch cast-iron pan. Drizzle the olive oil over the top of the cheese. On this site you will find plenty of recipe inspiration and ideas to include cake recipes, candy recipes, cheesecake recipes, chocolate recipes, cookie recipe, pie recipes, low fat recipes, low carb recipes, dinner party menu and recipe ideas, seafood recipes, anchovy recipes, halibut recipes, lobster recipes, soup recipes, stew recipes, chili recipes, crock pot recipes, southwest recipes, Mexican recipes, Tex Mex recipes, vegetable recipes, sandwich recipes, salad recipes and more.

Cheese is a food that is derived from milk and produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It uses the proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During cheese production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced, the styles, textures and flavors depend on the origin of the milk, whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.

A baguette is a long thin loaf of French bread that is commonly made from basic bread dough. It is recognizable by its length and crisp crust. The word baguette was not used to refer to a type of bread until 1920, but what is now known as a baguette we see today may have existed before that. The word baguette simply means wand or baton, as in baguette magique (magic wand), baguettes chinoises (chopsticks), or baguette de direction which means conductor's baton. Baguettes are often sliced and served with pâté or cheese. As part of the traditional continental breakfast in France, slices of baguettes are spread with butter and jam and then dunked in bowls of coffee or hot chocolate. In the United States, French bread loaves are sometimes split in half to make French bread style pizza.

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