Bubbly Fontina with Herbs, Garlic and Mushrooms

Tis the season for bubbling cheese in cast iron skillets! This is basically a twist on fondue – but much easier and festive in a southern cast iron skillet. I served these Bubbly Cast Iron Skillets of Fontina with Herbs, Garlic and Mushrooms family style at the Greensboro Children’s Museum Edible Schoolyard event for the Elmwood Garden Club. This recipe is adapted from an Ina Garten recipe but I added mushrooms for an extra touch. It was by far the easiest hors d’oeuvre on the menu too – just cubes of fontina (about a pound per skillet), chopped rosemary, thyme and garlic, a handful of assorted mushrooms, salt, pepper and a small splash of olive oil. They went into a 400 degree oven for about 20 minutes – or until bubbling hot  straight to the tables. I served the cheese with French bread and carrots for dipping. Every skillet was clean by the end of the night.

Serve this for a starter, with drinks or a really casual supper.

3 comments

  1. This looks delicious…and it’s the one Ina recipe I remember from leafing through that particular cookbook. It’s settled-I’m making it for my Halloween party!

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