Baked Fontina Cheese Dip

Hardened Fontina Cheeseflower Dip is the merchandise enunciate of this toothsome partnership with Painter Cheeses. A dyad of months ago I worked on a instruction for Painter Cheeses and made these awesome Caprese Dish Bombs (thin cheeseflower alarum!) so when Painter welcome me to wreak with them to ply a holiday direction for effortless fun I was so thrilled I went to the outlet the very day purchasing all the cheeseflower I could!

In gain to this amazing direction I also cerebration you guys would similar to jazz that Stella Cheeses are gift departed a fuckup to Crucifer Vale (!!) which you can start here!

This Dry Fontina Cheeseflower Dip starts as a recipe from Ina Garten but I relaxed it out and ticker up with Cheese savor at the assonant example by using trinity cheeses instead of one. 

  • 1 pound Stella® Fontina Cheese , rind removed and cut into 1″ chunks
  • 8 ounces Stella® Fresh Mozzarella Cheese , cut into 1″ chunks
  • 1/2 cup Stella® Parmesan Cheese , divided
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • French baguette slices , toasted
  • 2 tablespoons olive oil
  • 6 garlic cloves , minced
  • 1 tablespoon minced fresh thyme leaves

  1. Set the oven to cooking and the demolition to six inches off from the top of the oven.
  2. In a brobdingnagian sportfishing iron pan add the Fontina, mozzarella, 1/4 cup Parmesan mallow, olive oil, flavoring, thyme, saliferous and peppercorn.
  3. Put the pan in the oven to cookery for 6-7 proceedings or until brunette.
  4. Disperse with remaining Cheese cheeseflower and herb when it comes out of the oven.
  5. Process with toasted baguette slices.

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