It's not quite fondue and not quite queso fundido, but this baked Gruyère will warm you up this winter. Inspired by Ina Garten's Baked Fontina, this blend of rosemary, thyme, and fresh chopped garlic is an easy and delicious appetizer to make for a holiday gathering. Serve right out of the cast-iron pan with crackers or crusty bread to mop up the olive oil and cheesy goodness! —Marissa Mullen
Test Kitchen Notes
Recipe by Marissa Mullen, Food52's Resident Cheese Plater —The Editors
For the baked Gruyère
gruyère, sliced into cubes (other melting cheese works as well such as fontina and raclette)
chopped rosemary and thyme
cloves of garlic, chopped
extra-virgin olive oil
French baguette, sliced
package of flatbread crackers
In This Recipe
Slice Gruyère into cubes and place in a small cast-iron skillet.
Roughly chop the garlic, rosemary, and herbs.
Sprinkle garlic and herbs over the cheese and drizzle with olive oil.
Broil on high for 6 to 8 minutes about 5 inches from the heat, until the cheese is bubbling and slightly browned.
Serve immediately in the cast iron pan with bread, crackers and cornichons to dip.
If needed, you can easily re-heat in the oven by broiling again.
Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.