From the kitchen of: Ina Garten
Total time: 15 min to prep, 4 min to broil Makes: 4 servings
I was in charge of food at our good friend’s pregame drag show brunch. I’m sure you’re asking, what the hell is a drag show brunch? Ok, so let me explain. My friend is getting married in April and there’s one thing every bride-to-be should do before they get hitched. Experience the fine ladies at the drag show brunch at Godfrey’s in Richmond. Oh, yes. Godfrey’s is definitely an experience. This place is the real deal. While you sip on mimosas and eat your Eggs Benedict, drag queens perform throughout your dining experience. They are literally strutting their stuff. Just be sure to have your singles ready!
But, before we went to Godfrey’s, we did a little pregame at my house with pomegranate mimoas and some nibbles, which included this broiled Fontina cheese, which is an Ina Garten recipe. I loved this recipe because it was incredibly simple to make. You’re really not “cooking” anything. You’re just melting Fontina cheese, which is a relatively mild cheese that takes on the flavors you add to it wonderfully. It’s a tasty recipe you can quickly whip up in minutes with unexpected guests.
1/2 lb. Fontina cheese
3 tablespoons olive oil
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
2 large garlic cloves, thinly sliced
salt + pepper
crusty baguette for dipping
1. Cube Fontina cheese. Remove the cheese from the packaging. With a sharp knife, remove any wax and toss. Cube the cheese evenly and place on a small cast-iron skillet. If you don’t have a skillet, using a heat-proof pan should be fine to use.
2. Add herbs and seasonings. Spread the thinly sliced garlic, chopped thyme and rosemary, and olive oil over the the cheese. Season with salt and pepper.
3. Broil the Fontina. Turn on your oven’s broiler on high. After allowing it to heat up a minute or so, place the skillet under the broiler (at least five inches away from the heat). Allow the cheese to melt for about 4 minutes. The garlic slices get slightly toasted and the herbs releases its oils. Keep an eye on it, you don’t want the cheese to overcook. Serve with warm crusty bread.
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