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)
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.