Appetizer idea: Baked Fontina with Baguette
Nothing goes better with a fresh slice of baguette than hot melted cheese!
Pick up ¾ of a pound of Fontina in our deli and cut it into 1-inch cubes. Add them to a small pan, preferably a small cast-iron skillet. Top with 2 tablespoons of olive oil and a small handful of chopped fresh thyme and rosemary. Season with salt and pepper to taste. Broil for 6-8 minutes and serve with sliced baguette from our bakery.
Pairs well with a Sangiovese wine such as Brunello di Montalcino.