Baked Fontal with Hot Honey

Baked Fontal with Hot Honey

Ingredients:

  • 8 ounces (225g) Cello Rubbed Fontal Tuscan cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons hot honey (store-bought or homemade)
  • Crusty bread or crackers, for serving

Instructions:

  1. Preheat the Oven: Set your oven to broil and position the oven rack about 5 inches from the heat source.
  2. Prepare the Cheese: Place the Fontal cheese in a small, oven-safe dish or cast-iron skillet.
  3. Add Toppings: Drizzle the olive oil over the cheese. Sprinkle the sliced garlic, chopped rosemary, thyme, and black pepper evenly on top.
  4. Broil: Place the dish under the broiler for about 6 minutes, or until the cheese is melted, bubbly, and slightly golden.
  5. Add Hot Honey: Remove from the oven and immediately drizzle with hot honey.
  6. Serve: Serve hot with crusty bread or crackers for dipping.

Adapted from Sandra Valvassori’s Baked Fontina with Herbs and Hot Honey

Homemade Hot Honey

If you prefer to make your own hot honey, here’s a simple recipe:

Ingredients:

  • 1/2 cup honey
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon apple cider vinegar

Instructions:

  1. Combine Ingredients: In a small saucepan, mix honey and red pepper flakes.
  2. Heat Mixture: Over medium-low heat, warm the mixture, stirring occasionally, for about 5 minutes. Do not boil.
  3. Add Vinegar: Remove from heat and stir in the apple cider vinegar.
  4. Cool and Store: Let the hot honey cool, then transfer to a jar. Store at room temperature for up to three months.

Source: Adapted from Cheese From Scratch’s Homemade Hot Honey