21 Irresistible Fontina Cheese Culinary Delights

From cozy comfort food to elegant dinners, Fontina cheese transforms ordinary dishes into extraordinary culinary experiences. Get ready to discover 21 irresistible recipes that showcase this versatile cheese’s creamy, nutty magic—perfect for home cooks looking to impress. Let’s dive into these delicious creations that will have you reaching for Fontina again and again!

Fontina Cheese and Mushroom Risotto

Keep your risotto game sharp with this creamy, earthy delight. Fontina melts beautifully into arborio rice, while mushrooms add deep umami notes. Perfect for impressing guests or treating yourself on a cozy night.

Ingredients

– 1 cup arborio rice
– 4 cups homemade chicken stock, kept warm
– 8 oz cremini mushrooms, thinly sliced
– 1/2 cup dry white wine
– 1/4 cup unsalted butter
– 1/4 cup finely grated Parmigiano-Reggiano
– 1/2 cup fontina cheese, cubed
– 1/4 cup yellow onion, finely minced
– 2 cloves garlic, minced
– 2 tbsp extra virgin olive oil
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

1. Heat chicken stock in a saucepan over medium-low heat until it reaches 180°F, then reduce to a simmer.
2. Heat olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
3. Add minced onion and sauté for 3 minutes until translucent but not browned.
4. Add garlic and cook for 30 seconds until fragrant.
5. Stir in sliced mushrooms and cook for 5 minutes until they release their moisture and begin to brown.
6. Add arborio rice and toast for 2 minutes, stirring constantly to coat each grain with oil.
7. Pour in white wine and cook until fully absorbed, about 2 minutes.
8. Ladle in 1 cup of warm stock and stir continuously until the liquid is absorbed.
9. Repeat adding stock 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, for 18-20 minutes.
10. Test rice for doneness; it should be al dente with a slight bite.
11. Remove from heat and stir in butter until fully melted and incorporated.
12. Fold in fontina and Parmigiano-Reggiano cheeses until the risotto becomes creamy.
13. Season with kosher salt and black pepper.
14. Garnish with chopped parsley before serving.
Mouthfeel is luxuriously creamy with a subtle chew from perfectly cooked rice. Earthy mushroom flavor pairs exquisitely with rich, nutty fontina. Serve immediately in shallow bowls, topped with extra grated Parmigiano-Reggiano for added depth.

Savory Fontina Cheese Quiche

Warm, creamy Fontina cheese makes this quiche irresistibly rich. Perfect for brunch or a light dinner, it comes together with minimal fuss. The buttery crust and savory filling will have everyone asking for seconds.

Ingredients

– 1 pre-made pie crust, thawed if frozen
– 6 large pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 1 ½ cups Fontina cheese, grated
– ½ cup pancetta, diced and rendered
– 2 tbsp clarified butter
– 1 small yellow onion, finely diced
– ¼ tsp freshly grated nutmeg
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat oven to 375°F.
2. Press the pie crust into a 9-inch tart pan, trimming excess.
3. Prick the bottom of the crust with a fork to prevent bubbling.
4. Par-bake the crust for 10 minutes until lightly golden.
5. Heat clarified butter in a skillet over medium heat.
6. Sauté diced onion until translucent, about 5 minutes.
7. Add rendered pancetta and cook for 2 more minutes.
8. In a bowl, whisk together lightly beaten eggs and heavy cream.
9. Fold in grated Fontina cheese, nutmeg, salt, and pepper.
10. Stir in the onion and pancetta mixture.
11. Pour the filling into the par-baked crust.
12. Bake at 375°F for 35-40 minutes until the center is set and top is golden.
13. Let the quiche rest for 10 minutes before slicing.

Expect a velvety, custard-like texture with pockets of melted Fontina. The pancetta adds a salty crunch that contrasts beautifully with the creamy base. Serve warm with a simple arugula salad for a balanced meal.

Fontina Cheese-Stuffed Chicken Breast

Vividly tender chicken breasts become luxurious pockets of melted fontina in this elegant yet approachable dish. Perfect for weeknights or entertaining, it delivers restaurant-quality results with minimal fuss. The creamy cheese filling pairs beautifully with the savory herb crust.

Ingredients

– 4 boneless, skinless chicken breasts (6 oz each), pounded to ½-inch thickness
– 4 oz fontina cheese, cut into 4 rectangular blocks
– ½ cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– 2 tbsp clarified butter
– 2 tbsp extra virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 tsp dried Italian herb blend

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Season chicken breasts evenly on both sides with kosher salt and black pepper.
3. Place one fontina cheese block in the center of each chicken breast.
4. Fold chicken edges over cheese, securing with toothpicks to create sealed packets.
5. Dredge each stuffed breast in all-purpose flour, shaking off excess.
6. Dip floured chicken into lightly beaten eggs, ensuring full coverage.
7. Press chicken firmly into panko breadcrumbs mixed with dried Italian herb blend, coating completely.
8. Heat clarified butter and extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
9. Sear chicken for 3-4 minutes per side until golden brown crust forms.
10. Transfer skillet to preheated oven and bake for 15-18 minutes until internal temperature reaches 165°F.
11. Rest chicken for 5 minutes before removing toothpicks and slicing.

Note: The crisp panko crust gives way to juicy chicken and oozing fontina cheese. Serve over wilted spinach or with roasted cherry tomatoes for contrasting acidity that cuts through the richness.

Creamy Fontina Cheese Pasta Bake

Comforting and decadent, this pasta bake delivers rich creaminess with minimal effort. Fontina cheese melts beautifully into a luxurious sauce that clings to every noodle. Perfect for weeknights or entertaining with its impressive yet approachable profile.

Ingredients

• 1 pound dried rigatoni pasta
• 4 tablespoons unsalted European-style butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed to 110°F
• 1 cup heavy cream
• 8 ounces Fontina Val d’Aosta cheese, rind removed and finely grated
• ½ cup freshly grated Parmigiano-Reggiano cheese
• 1 teaspoon Diamond Crystal kosher salt
• ½ teaspoon freshly ground black Tellicherry pepper
• ¼ teaspoon freshly grated nutmeg
• 2 tablespoons fine dry breadcrumbs

Instructions

1. Preheat oven to 375°F.
2. Bring a large pot of heavily salted water to a rolling boil.
3. Add rigatoni and cook for 2 minutes less than package directions for al dente texture.
4. Drain pasta thoroughly but do not rinse, preserving starch for sauce adherence.
5. Melt unsalted European-style butter in a heavy-bottomed Dutch oven over medium heat.
6. Whisk in all-purpose flour and cook for exactly 90 seconds to form a pale roux.
7. Gradually whisk in warmed whole milk until fully incorporated without lumps.
8. Add heavy cream and bring sauce to a gentle simmer, stirring constantly.
9. Reduce heat to low and whisk in finely grated Fontina Val d’Aosta cheese until completely melted.
10. Stir in freshly grated Parmigiano-Reggiano cheese until smooth.
11. Season sauce with Diamond Crystal kosher salt, freshly ground black Tellicherry pepper, and freshly grated nutmeg.
12. Fold drained rigatoni into cheese sauce until evenly coated.
13. Transfer mixture to a greased 9×13-inch baking dish.
14. Sprinkle fine dry breadcrumbs evenly over the surface.
15. Bake uncovered for 20-25 minutes until bubbling and golden brown on top.
16. Let rest for 10 minutes before serving to allow sauce to set properly.

Velvety cheese clings to rigatoni’s ridges while the breadcrumb topping provides subtle crunch. Serve alongside a bitter greens salad to cut through the richness, or portion into individual ramekins for elegant presentation. The nutmeg undertones elevate the Fontina’s buttery notes beautifully.

Fontina and Spinach Stuffed Portobellos

Just when you need a quick yet elegant vegetarian main, these stuffed portobellos deliver. Juicy mushrooms cradle a rich, cheesy filling that bakes to perfection. A perfect weeknight dinner that feels special enough for guests.

Ingredients

• 4 large portobello mushroom caps, stems and gills removed
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 10 ounces fresh spinach, roughly chopped
• 3 cloves garlic, minced
• 1 cup whole-milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• ½ cup grated Parmigiano-Reggiano cheese
• ¼ teaspoon freshly grated nutmeg
• 6 ounces Fontina cheese, diced into ¼-inch cubes

Instructions

1. Preheat oven to 400°F.
2. Line a rimmed baking sheet with parchment paper.
3. Brush both sides of portobello caps with olive oil.
4. Season mushroom caps evenly with salt and pepper.
5. Arrange mushrooms gill-side up on prepared baking sheet.
6. Roast mushrooms for 10 minutes until slightly softened.
7. Tip: Roasting mushrooms first prevents a watery filling.
8. Heat a large skillet over medium-high heat.
9. Add spinach and garlic to dry skillet.
10. Sauté for 3 minutes until spinach is wilted and liquid evaporates.
11. Transfer spinach mixture to a medium bowl.
12. Let spinach cool for 5 minutes.
13. Add ricotta, beaten egg, Parmigiano-Reggiano, and nutmeg to bowl.
14. Stir mixture until fully combined.
15. Gently fold in diced Fontina cheese.
16. Divide filling evenly among par-baked mushroom caps.
17. Return stuffed mushrooms to oven.
18. Bake for 15 minutes until filling is set and golden.
19. Tip: For extra browning, broil for final 2 minutes.
20. Let rest for 5 minutes before serving.
21. Tip: Resting allows cheeses to set for cleaner slicing.

All baked, these emerge with a creamy, molten center contrasting the meaty mushroom base. The Fontina provides stretchy pockets amid the bright spinach and rich ricotta. Serve atop arugula with a lemon wedge for a complete meal, or slice into wedges as an impressive appetizer.

Gourmet Fontina Cheese Macaroni

Warm, creamy, and deeply satisfying, this gourmet macaroni elevates comfort food with rich Fontina cheese and a sophisticated touch. Perfect for weeknights or entertaining, it comes together in under 30 minutes.

Ingredients

– 8 ounces elbow macaroni
– 2 tablespoons clarified butter
– 2 tablespoons all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 8 ounces Fontina cheese, grated
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon white pepper
– 1/4 cup panko breadcrumbs
– 1 tablespoon extra-virgin olive oil

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Add elbow macaroni and cook for 7 minutes until al dente.
3. Drain pasta thoroughly and set aside.
4. Heat clarified butter in a heavy-bottomed saucepan over medium heat.
5. Whisk in all-purpose flour and cook for 2 minutes until golden and fragrant.
6. Gradually pour in warmed whole milk, whisking constantly to prevent lumps.
7. Cook sauce for 5 minutes until thickened and smooth.
8. Reduce heat to low and add grated Fontina cheese in three batches, stirring until fully melted.
9. Stir in freshly grated nutmeg, fine sea salt, and white pepper.
10. Combine cheese sauce with drained macaroni until evenly coated.
11. Transfer mixture to a broiler-safe baking dish.
12. Toss panko breadcrumbs with extra-virgin olive oil in a small bowl.
13. Sprinkle breadcrumb mixture evenly over macaroni.
14. Broil for 2-3 minutes until topping is golden brown and crispy.
15. Let rest for 3 minutes before serving.

Perfectly creamy with a crisp top, the Fontina delivers a nutty, buttery flavor that melds beautifully with the al dente pasta. Serve immediately with a side of bitter greens to cut through the richness, or top with crispy pancetta for added texture.

Fontina Cheese and Roasted Red Pepper Panini

Mouthwatering fontina cheese melts beautifully with sweet roasted peppers in this classic panini. Crispy bread and gooey filling make it irresistible. Perfect for a quick lunch or cozy dinner.

Ingredients

– 4 slices artisan sourdough bread, 1/2-inch thick
– 4 ounces fontina cheese, thinly sliced
– 1/2 cup jarred roasted red peppers, patted dry and sliced
– 2 tablespoons clarified butter, melted
– 1/4 teaspoon flaky sea salt

Instructions

1. Preheat panini press to 375°F.
2. Brush one side of each sourdough slice with clarified butter using a pastry brush.
3. Place two slices buttered-side down on work surface.
4. Layer fontina cheese evenly over both unbuttered sides.
5. Arrange roasted red pepper slices over cheese in single layer.
6. Sprinkle flaky sea salt evenly over peppers.
7. Top with remaining bread slices, buttered-side up.
8. Place one sandwich in preheated panini press.
9. Close press and cook for 4-5 minutes until golden brown and cheese melts.
10. Remove sandwich using spatula and repeat with second sandwich.
11. Let rest 2 minutes before slicing diagonally.
Yielding a crisp exterior and molten center, this panini offers salty richness from the fontina balanced by the peppers’ sweetness. Serve immediately with cornichons for contrast or pair with tomato soup for dipping.

Fontina Cheese Fondue with Artisan Bread

Perfect for autumn gatherings, this rich Fontina Cheese Fondue pairs beautifully with crusty artisan bread. Prepare it in under 30 minutes for an impressive appetizer.

Ingredients

– 1 cup dry white wine
– 1 garlic clove, minced
– 8 oz Fontina cheese, grated
– 2 tbsp cornstarch
– 1 tbsp fresh lemon juice
– ¼ tsp freshly grated nutmeg
– 1 loaf artisan bread, cubed

Instructions

1. Rub the inside of a fondue pot with the minced garlic clove.
2. Pour 1 cup dry white wine into the pot and heat over medium-low until simmering, about 3 minutes.
3. Toss 8 oz grated Fontina cheese with 2 tbsp cornstarch to prevent clumping.
4. Gradually add cheese mixture to the simmering wine, stirring constantly with a wooden spoon in a figure-eight motion.
5. Continue stirring until cheese is fully melted and smooth, approximately 5 minutes.
6. Stir in 1 tbsp fresh lemon juice and ¼ tsp freshly grated nutmeg.
7. Reduce heat to low to maintain a gentle simmer.
8. Spear cubed artisan bread onto fondue forks and dip into the cheese mixture.

Fondue offers a velvety texture with nutty, complex flavors from the Fontina. Serve with additional dippers like blanched vegetables or crisp apples for contrast.

Herb-Crusted Fontina Cheese Scalloped Potatoes

Gather your ingredients for this elevated comfort dish. Golden potatoes and nutty Fontina cheese create a rich, layered casserole. Fresh herbs add aromatic complexity to every bite.

Ingredients

– 2 pounds Yukon Gold potatoes, thinly sliced
– 2 cups Fontina cheese, grated
– 1 cup heavy cream
– 1/2 cup whole milk
– 3 tablespoons unsalted butter
– 2 tablespoons fresh thyme leaves
– 1 tablespoon fresh rosemary, finely chopped
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg

Instructions

1. Preheat oven to 375°F.
2. Butter a 9×13-inch baking dish with 1 tablespoon unsalted butter.
3. Arrange one-third of thinly sliced Yukon Gold potatoes in overlapping layers.
4. Sprinkle one-third of grated Fontina cheese over potatoes.
5. Repeat layers twice, ending with cheese.
6. Combine heavy cream, whole milk, kosher salt, black pepper, and nutmeg in saucepan.
7. Heat cream mixture over medium heat until steaming, about 3 minutes.
8. Pour warm cream mixture evenly over layered potatoes.
9. Dot surface with remaining 2 tablespoons unsalted butter.
10. Combine fresh thyme leaves and chopped rosemary in small bowl.
11. Sprinkle herb mixture evenly over top layer.
12. Cover dish tightly with aluminum foil.
13. Bake at 375°F for 45 minutes.
14. Remove foil and continue baking until golden and bubbly, about 25 minutes.
15. Let rest 15 minutes before serving.
16. Garnish with additional fresh herbs if desired.
Perfectly creamy with a crisp herb crust, these potatoes offer luxurious texture contrast. The Fontina melts into velvety layers while fresh herbs provide bright, aromatic notes. Serve alongside roasted meats or as a standalone vegetarian centerpiece.

Rich Fontina Cheese and Broccoli Soup

Warm up with this creamy, comforting soup that combines earthy broccoli with rich, nutty fontina. Perfect for chilly evenings, it comes together quickly with minimal fuss. Let’s get cooking.

Ingredients

– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 3 cups broccoli florets, chopped into 1-inch pieces
– 4 cups chicken stock, preferably homemade
– 1 cup heavy cream
– 8 ounces fontina cheese, grated
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper

Instructions

1. Heat clarified butter in a large Dutch oven over medium heat until shimmering.
2. Add finely diced yellow onion and sauté for 5 minutes, until translucent and fragrant.
3. Stir in minced garlic and cook for 30 seconds, just until aromatic.
4. Add chopped broccoli florets and cook for 3 minutes, stirring occasionally to coat in butter.
5. Pour in chicken stock and bring to a boil over high heat.
6. Reduce heat to medium-low, cover, and simmer for 15 minutes until broccoli is tender.
7. Carefully transfer the soup to a blender and purée until completely smooth.
8. Return the puréed soup to the Dutch oven over low heat.
9. Stir in heavy cream and heat gently until warmed through, about 3 minutes.
10. Gradually add grated fontina cheese, stirring constantly until fully melted and incorporated.
11. Season with kosher salt and freshly ground black pepper, then remove from heat.
12. Ladle the soup into bowls and serve immediately.

Rich and velvety, this soup boasts a deep cheese flavor balanced by the fresh, green notes of broccoli. For an elegant touch, garnish with extra grated fontina and a drizzle of truffle oil. It pairs beautifully with crusty artisan bread for dipping.

Fontina Cheese and Caramelized Onion Pizza

Gourmet pizza nights just got an upgrade with this sophisticated combination. Fontina cheese melts into creamy perfection while caramelized onions add sweet depth. This recipe delivers restaurant-quality results with minimal fuss.

Ingredients

• 1 lb pizza dough, room temperature
• 2 large yellow onions, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tsp granulated sugar
• 8 oz Fontina cheese, grated
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• Cornmeal for dusting
• Sea salt flakes
• Freshly cracked black pepper

Instructions

1. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-low heat until shimmering.
2. Add 2 thinly sliced yellow onions and cook for 10 minutes, stirring occasionally to prevent burning.
3. Sprinkle 1 tsp granulated sugar over onions and continue cooking for 20-25 minutes until deeply golden brown.
4. Season caramelized onions with sea salt flakes and freshly cracked black pepper, then remove from heat.
5. Preheat oven to 475°F with pizza stone or baking sheet inside for 45 minutes to ensure proper heat retention.
6. Stretch 1 lb room temperature pizza dough into a 12-inch round on a cornmeal-dusted surface.
7. Transfer dough to parchment paper and brush edges with 2 tbsp melted unsalted butter for golden crust.
8. Spread caramelized onions evenly over dough, leaving a 1-inch border for the crust.
9. Distribute 8 oz grated Fontina cheese uniformly over the onions.
10. Sprinkle 1 tsp fresh thyme leaves across the pizza for aromatic flavor.
11. Slide pizza onto preheated stone and bake for 12-14 minutes until crust is golden and cheese bubbles.
12. Remove from oven and let rest for 3 minutes before slicing to allow cheese to set properly.

The melted Fontina creates a stretchy, luxurious texture that contrasts beautifully with the sweet-savory onions. Serve immediately with a drizzle of high-quality olive oil and extra thyme for garnish. This pizza pairs exceptionally well with a crisp arugula salad dressed in lemon vinaigrette.

Grilled Fontina Cheese and Prosciutto Sandwich

Fusing creamy Fontina with salty prosciutto creates a decadent grilled cheese. This sandwich balances rich, melty cheese with savory, crisp meat. Perfect for a quick yet impressive lunch.

Ingredients

– 2 slices artisan sourdough bread, 1/2 inch thick
– 2 ounces Fontina cheese, thinly sliced
– 1 ounce thinly sliced prosciutto
– 1 tablespoon clarified butter, room temperature
– 1 teaspoon Dijon mustard

Instructions

1. Spread Dijon mustard evenly on one slice of sourdough bread.
2. Layer Fontina cheese slices over the mustard-covered bread.
3. Arrange prosciutto evenly on top of the cheese layer.
4. Place the second bread slice on top to form a sandwich.
5. Heat a cast-iron skillet over medium heat until it reaches 350°F.
6. Brush both outer sides of the sandwich with clarified butter.
7. Place the sandwich in the heated skillet.
8. Cook for 3-4 minutes until the bottom bread is golden brown and crisp.
9. Flip the sandwich using a spatula.
10. Cook for another 3-4 minutes until the second side is golden brown.
11. Press down gently with the spatula to ensure even contact.
12. Remove the sandwich from the skillet when both sides are crisp and cheese is melted.
13. Let rest for 1 minute on a cutting board.
14. Slice the sandwich diagonally with a serrated knife.
15. Serve immediately. Melty Fontina oozes between crisp, buttery bread, while prosciutto adds a salty crunch. Pair with a sharp arugula salad to cut through the richness, or enjoy as a standalone indulgence.

Baked Fontina Cheese and Bacon Dip

Perfect for game day or gatherings, this baked fontina cheese and bacon dip delivers rich, savory flavor with minimal effort. Prepare it ahead and bake just before serving for maximum appeal.

Ingredients

– 8 ounces fontina cheese, rind removed and grated
– 6 slices thick-cut applewood-smoked bacon, cooked until crisp and crumbled
– 1 cup heavy cream
– 2 tablespoons clarified butter
– 3 cloves garlic, minced
– 1 teaspoon fresh thyme leaves
– ½ teaspoon smoked paprika
– ¼ teaspoon freshly ground black pepper
– ¼ teaspoon fine sea salt

Instructions

1. Preheat oven to 375°F.
2. Heat clarified butter in a small skillet over medium heat until shimmering.
3. Add minced garlic and sauté for 1 minute until fragrant but not browned.
4. Combine grated fontina cheese, crumbled bacon, heavy cream, sautéed garlic, thyme leaves, smoked paprika, black pepper, and sea salt in a medium bowl.
5. Transfer mixture to a 1-quart baking dish, spreading evenly.
6. Bake for 20-25 minutes until bubbly and lightly golden on top.
7. Let rest for 5 minutes before serving to allow flavors to meld.
8. Garnish with additional fresh thyme leaves if desired.
Creates a luxurious, velvety texture with smoky bacon notes complementing the nutty fontina. Serve with crusty baguette slices or crisp vegetable crudités for contrasting textures. The dip maintains its creamy consistency even as it cools slightly.

Fontina Cheese and Sun-Dried Tomato Tart

Delightfully savory and elegant, this tart combines rich fontina with tangy sun-dried tomatoes. Perfect for brunch or a light dinner, it’s surprisingly simple to prepare. The buttery crust complements the creamy filling beautifully.

Ingredients

– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, chilled and cubed
– 1/4 cup ice water
– 1 cup fontina cheese, grated
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 2 pasture-raised eggs, lightly beaten
– 1/2 cup heavy cream
– 1/4 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Combine flour and chilled butter in a food processor; pulse until mixture resembles coarse crumbs.
2. Gradually add ice water, pulsing just until dough comes together.
3. Form dough into a disk, wrap in plastic, and refrigerate for 30 minutes to prevent shrinkage during baking.
4. Preheat oven to 375°F (190°C).
5. Roll dough into a 12-inch circle on a floured surface.
6. Transfer dough to a 9-inch tart pan with removable bottom; press into edges and trim excess.
7. Prick bottom with a fork, line with parchment, and fill with pie weights.
8. Blind bake for 15 minutes until edges are lightly golden.
9. Remove weights and parchment; bake for 5 more minutes to set the crust.
10. Whisk together eggs, cream, salt, and pepper in a bowl.
11. Sprinkle grated fontina and chopped sun-dried tomatoes evenly over the pre-baked crust.
12. Pour egg mixture over the cheese and tomatoes, ensuring even distribution.
13. Bake at 375°F (190°C) for 25-30 minutes until filling is set and top is golden brown.
14. Let cool in pan for 10 minutes before slicing to allow filling to firm up.
15. Remove from pan, slice, and serve warm.

Creamy and rich with a crisp, buttery crust, this tart offers a perfect balance of savory cheese and tangy tomatoes. Serve it alongside a fresh arugula salad for a complete meal, or cut into small squares as an impressive appetizer.

Fontina Cheese and Asparagus Frittata

Delightfully simple yet sophisticated, this frittata combines creamy fontina with crisp asparagus. Perfect for brunch or a quick dinner, it comes together in under 30 minutes. Don’t skip the fresh herbs—they elevate the entire dish.

Ingredients

– 8 large pasture-raised eggs, lightly beaten
– 1 cup shredded Fontina cheese
– 1 cup asparagus spears, trimmed and cut into 1-inch pieces
– 2 tablespoons clarified butter
– 1/4 cup finely chopped fresh chives
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Heat clarified butter in a 10-inch oven-safe skillet over medium heat until shimmering.
3. Add asparagus pieces and sauté for 3-4 minutes until bright green and slightly tender.
4. Tip: Sautéing asparagus first enhances its flavor and prevents sogginess in the frittata.
5. In a medium bowl, combine lightly beaten eggs, shredded Fontina cheese, chopped chives, kosher salt, and black pepper.
6. Pour the egg mixture evenly over the asparagus in the skillet.
7. Cook undisturbed on the stovetop for 4-5 minutes until the edges begin to set.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the center is fully set and the top is golden.
9. Tip: Use an oven mitt to handle the hot skillet—the handle will be very hot after baking.
10. Remove from oven and let rest for 2 minutes before slicing.
11. Tip: Allowing the frittata to rest ensures cleaner slices and better texture.
12. Slice into wedges and serve immediately.
Perfectly creamy from the melted Fontina and studded with tender asparagus, this frittata boasts a rich, savory flavor. Serve it warm with a side of arugula salad for a balanced meal, or enjoy it cold the next day—it’s just as delicious.

Conclusion

Unquestionably, these 21 Fontina cheese recipes offer endless inspiration for delicious meals. We hope you try them, share your favorites in the comments, and pin this article on Pinterest to spread the cheesy joy!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.