This easy baked fontina cheese board is perfect for a quick, delicious appetizer or a cozy night in. Inspired by Ina Garten, this creamy, hot fontina is topped with fragrant rosemary, garlic, and zesty orange. Pair it with simple favorites like pears, crackers, and goat cheese, or customize with your own preferred cheeses for effortless entertaining.
Recipe Ingredients:
- 6 ounces fontina cheese, cut into small cubes
- 1 tablespoon olive oil
- 1 tablespoon minced fresh rosemary
- 2 teaspoons fresh thyme
- 1 clove garlic, minced
- 1 orange, zested
- 4 ounces goat cheese
- 2 tablespoons fig jam
- 1/2 cup candied pecans
- 1 pear, thinly sliced
- Nut and seed crackers, for serving
- Assorted cheeses of your choice, for serving
- 2 tablespoons honey
How To Make Baked Fontina Cheese Board?
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the fontina: Place the fontina cheese cubes in a small baking dish. Drizzle with olive oil, then sprinkle with rosemary, thyme, garlic, and orange zest. Toss gently to combine. Bake until melted and bubbly, about 10-15 minutes.
- Assemble the cheese board: While the fontina bakes, place the goat cheese on your cheese board or platter. Spoon the fig jam over the goat cheese. Arrange candied pecans, sliced pear, crackers, and assorted cheeses around the board, leaving space for the baked fontina.
- Serve: Place the hot baking dish with melted fontina onto the board. Drizzle honey over the fontina cheese just before serving. Enjoy immediately!
Recipe Tips:
- Cheese Cubes Size: Cut the fontina cheese into small, even cubes. This helps the cheese melt quickly and evenly in the oven.
- Baking Dish Choice: Use a small, oven-safe baking dish just big enough for the cheese. A snug dish keeps the cheese creamy and bubbly, not dry.
- Fresh Herbs: Fresh rosemary and thyme make a big difference. If you only have dried herbs, use half the amount listed.
- Serving Quickly: Serve the cheese board immediately after baking. Fontina is best enjoyed hot, creamy, and melted.
- Customize Your Board: Add your favorite fruits, nuts, or cheeses. Apples, grapes, or walnuts are great substitutes if pears or pecans aren’t available.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover baked fontina cool until it reaches room temperature. Then, cover tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 2 days.
- Reheat: Place leftover cheese in a microwave-safe bowl. Heat in short bursts of 20-30 seconds, stirring gently between each burst, until hot and creamy.
Nutrition Facts
- Calories:325
- Total Fat23 g
- Saturated Fat:10 g
- Carbohydrates:20 g
- Dietary Fiber:2 g
- Sugar:15 g
- Protein:13 g
- Cholesterol:46 mg
- Sodium:347 mg
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Baked Fontina Cheese Board
Description
This easy baked fontina cheese board is perfect for a quick, delicious appetizer or a cozy night in. Inspired by Ina Garten, this creamy, hot fontina is topped with fragrant rosemary, garlic, and zesty orange. Pair it with simple favorites like pears, crackers, and goat cheese, or customize with your own preferred cheeses for effortless entertaining.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the fontina: Place the fontina cheese cubes in a small baking dish. Drizzle with olive oil, then sprinkle with rosemary, thyme, garlic, and orange zest. Toss gently to combine. Bake until melted and bubbly, about 10-15 minutes.
- Assemble the cheese board: While the fontina bakes, place the goat cheese on your cheese board or platter. Spoon the fig jam over the goat cheese. Arrange candied pecans, sliced pear, crackers, and assorted cheeses around the board, leaving space for the baked fontina.
- Serve: Place the hot baking dish with melted fontina onto the board. Drizzle honey over the fontina cheese just before serving. Enjoy immediately!
Notes
- Cheese Cubes Size: Cut the fontina cheese into small, even cubes. This helps the cheese melt quickly and evenly in the oven.
- Baking Dish Choice: Use a small, oven-safe baking dish just big enough for the cheese. A snug dish keeps the cheese creamy and bubbly, not dry.
- Fresh Herbs: Fresh rosemary and thyme make a big difference. If you only have dried herbs, use half the amount listed.
- Serving Quickly: Serve the cheese board immediately after baking. Fontina is best enjoyed hot, creamy, and melted.
- Customize Your Board: Add your favorite fruits, nuts, or cheeses. Apples, grapes, or walnuts are great substitutes if pears or pecans aren’t available.
Baked Fontina Cheese Board