Annie's Eats invited us to a virtual holiday party! What is a virtual holiday party, you ask? In this situation it is five other food bloggers posting a recipe or a picture of a dish they would bring to a real life holiday party. I was so excited to be invited to this event and "party" with some of my favorite foodies.
I signed up to bring an appetizer. Since Christmas time is such a hectic and busy time of year, I decided to go with something simple. Our virtual holiday get together was planned to be casual, yet we still have to impress! 🙂 My Baked Fontina appetizer is perfect in keeping it quick to prepare, impressive in presentation, yet casual in the way it is served (family style, dip right in!) Want to know what everyone else brought? Come on in and enjoy drooling over the following photos! You can click each link to find the recipe and hop over to the other blogs to say "hello!". The Baked Fontina recipe is listed at the end of this post. Merry Christmas everyone!
On the Menu:
Cocktails:
Sparkling Pepper Berry Cocktail from Kelsey's Apple a Day
Cranberry Lime Bellini from Smells Like Home
Appetizers:
Dolmades (Stuffed Grape Leaves) from Elly Says Opa!
Baked Fontina from Pennies on a Platter (Me!)
Dessert:
Candy Cane Macarons from Annie's Eats
Raspberry Cream Puffs from Pink Parsley
Recipe Card
Baked Fontina
Ingredients
- 1 ½ pounds Italian Fontina , cubed
- ¼ cup olive oil
- 6 cloves garlic , thinly sliced
- 1 Tablespoon minced fresh thyme leaves
- 1 Tablespoon minced fresh rosemary leaves
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- crusty bread
Instructions
- Preheat the broiler on high. Position top oven rack 6 inches from the broiler.
- Evenly distribute the Fontina cubes in a 12-inch cast-iron skillet or oven safe dish. Drizzle with the olive oil. In a small bowl, mix together the garlic, thyme and rosemary. Sprinkle over the cheese, along with the salt and pepper.
- Broil for 5 to 6 minutes, or until the cheese is bubbly and golden brown. Serve family style by dipping into it with the crusty bread.
- Source: Made in Melissa’s Kitchen and Pink Parsley, originally from The Barefoot Contessa, How Easy is That?
