Baked Cheese Fondue


The most flavorful and delicious baked cheese fondue using a cast iron skillet and a broiler that takes less than ten minutes in the oven!  Great football food or party appetizer!

Baked Cheese Fondue (1)

Happy Monday! I hope you all have an excellent start to the week.  This baked cheese fondue should help get you off on the right foot.

Sorry for the substandard and sloppy photos for this recipe, but I made it a while back for a special dinner I cooked for Mr. Wishes.  We were both famished and I was being too lazy to take the time to get out my good camera and snap some pictures of it.  Do you blame me after seeing what this cheese fondue looks like?!  And if it looks this good, just imagine what it tastes like.  There was no way I was waiting even another minute before diving in.  So instead of waiting until the next time I get around to making this recipe that was on a Barefoot Contessa episode called “Cook like a Pro” on the Food Network, I’m being nice and sharing it with you now.

 This is the simplest, yet most luxurious appetizer food that will most definitely please any crowd, especially any garlic and cheese lovers in your life.  It is an easy version of fondue but without the fondue pot. It was so fabulous and filling that we almost didn’t want to eat the rest of the meal (which was this Chicken French, by the way)!  Once the melted cheese had been devoured, the remaining olive oil in the skillet was very flavorful and perfect for dipping the left over bread in.

The Fontina cheese was a little pricey compared to other cheeses I typically cook with, but it really was worth it.  This fondue looks impressive and it smells even better when you remove it from the broiler…cheese that stays warm and “melty” (since the cast iron skillet retains it’s heat) and a hint of herbs and toasty garlic.  Cheesy, gooey, and delicious.  Just the way I like it 🙂

Serve this family-style as an appetizer, hot and sizzling in your cast iron pan, and you’ll have many happy people around your table.


-A cast iron pan a MUST!

-If you DON’T like extra olive oil, half it or cut it down by just a tad.  You can also cut down on the salt as the cheese has salt already, but we did enjoy this recipe just the way it is written and thought the olive oil was wonderful drizzled on top of the cheese.

-You can do roughly half of the recipe in an 8″ cast iron skillet if you’re looking to make a smaller version or don’t have a 12″ cast iron skillet.

Baked Cheese Fondue Recipe made with Italian Fondue Cheese.  Makes a great appetizer at a party!
Baked Cheese Fondue
Cook time: 
Total time: 
Serves: 4-6 servings
The most flavorful and delicious baked cheese fondue using a cast iron skillet and a broiler that takes less than ten minutes in the oven! Great football food or party appetizer!
  • 1 and ½ pounds Italian Fontina cheese, rind removed and diced in 1 inch cubes (I used Fontina Val d'Aosta)
  • ¼ cup good quality olive oil
  • 6 garlic cloves, thinly sliced
  • 1 tablespoon minced fresh thyme leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 crusty French baguette, for dipping (sliced into ¼ inch pieces)
  1. Preheat the broiler and position the oven rack 5 inches from the heat.
  2. Distribute the cubes of Fontina cheese evenly in a 12-inch cast-iron skillet or pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown a little.
  3. Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip. Be sure to warn people that the pan will be hot!
  4. Tip: Don't heat the cheese beyond its melting point as cheese tends to ball up at higher temperatures. Also don't let the cheese cool down too much before serving, as it tends to get stringier and tougher as it cools.


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These are a few of my favorite things: cooking, baking, Broadway musicals, cruises, Disney World, Christmas, thunderstorms, 80's and country music, and my favorite pastime has ALWAYS been baseball. Go Yankees!

49 Responses to “Baked Cheese Fondue”

  1. September 16, 2013 at 2:09 AM #

    I LOVE fondue! Who doesn’t love cheese? This looks and sounds delicious Ashley. 🙂 Have a great week!

    • September 16, 2013 at 12:06 PM #

      Thanks, I love it, too! Enjoy your week, as well 🙂

  2. September 16, 2013 at 7:06 AM #

    My husband is a huge fondue lover – he would go crazy over this! Definitely going to have to try!

    • September 16, 2013 at 12:06 PM #

      Believe me, he’d love this. I do not lie.

  3. September 16, 2013 at 8:41 AM #

    Holy cheese heaven! Is it terrible that I just want to dip my fingers in there and eat the cheese on its own? 🙂

    • September 16, 2013 at 12:06 PM #

      I may or may not have done that 😉

  4. September 16, 2013 at 9:34 AM #

    This stuff is so AMAZING! And creamy. And cheesy. Mmmmmm! 🙂 We made it for our garlic party and it had to be one of my favorite things that we made.

    • September 16, 2013 at 12:05 PM #

      Garlic party you say? This sounds like my kind of party 😉

  5. September 16, 2013 at 9:58 AM #

    I’ve been wanting to make fondue for like, eeeeeever! This is a MUST.

    • September 16, 2013 at 12:05 PM #

      Definitely try this one! Best fondue ever!

  6. September 16, 2013 at 10:19 AM #

    I remember watching this episode of Barefoot Contessa and thinking that I need to make this! How could ooey gooey cheese not be good? Looks amazing!

    • September 16, 2013 at 12:04 PM #

      Definitely make it – you’ll be happy you did!

  7. September 16, 2013 at 10:51 AM #

    You totally have me drooling over that cheese fondue! Looks great!

    • September 16, 2013 at 12:04 PM #

      Thanks, Nancy!

  8. September 16, 2013 at 12:43 PM #

    Happy Monday Ashley! Mmmm, this cheese fondue looks absolutely stunning… all that gooey cheese is killing me!

    • September 16, 2013 at 1:00 PM #

      Nothing beats gooey cheese on a monday 🙂

  9. September 16, 2013 at 5:01 PM #

    Oh goodness, this looks like a perfect one person party with myself! YUM YUM!

    • September 16, 2013 at 5:02 PM #

      Yes, it’s also good for a party of one 😉

  10. September 16, 2013 at 5:59 PM #

    That gooey cheese looks absolutely divine!

    • September 16, 2013 at 6:26 PM #

      Thanks, Christin!

  11. September 16, 2013 at 8:23 PM #

    Now that’s my kind of dish!c

  12. September 16, 2013 at 11:49 PM #

    I honestly gasped when I saw the cheese, as in, I want that in my belly right now.

    • September 17, 2013 at 12:10 AM #

      It’s sooo good!

  13. September 17, 2013 at 10:14 AM #

    OMG! I want to dive right in, Ashley! Fontina cheese is my absolute favorite mild, creamy Italian cheese. First tried it fresh out of high school when I worked for a wine importer during a tasting. This is definitely a must-make-asap appetizer. I’m going to make this for the weekend! Thanks SO MUCH for sharing, girl! xo

  14. September 17, 2013 at 11:27 AM #

    This is gorgeous! Definitely going to check out the recipe and put it on this season’s appetizer list!

  15. September 17, 2013 at 3:59 PM #

    Do you know if a cheese like Raclette cheese will work? My husband’s family is from Switzerland so using the Swiss version of Raclette would be preferred over Italian or French!

    • September 17, 2013 at 4:18 PM #

      I don’t know much about Raclette cheese but if it’s a good “melting” cheese I’d say you can try it out! The great thing about Fontina is that it easily melts and is very creamy so it works well for fondue. Thanks for stopping by, Tia!

  16. September 18, 2013 at 1:36 PM #

    It’s been ages since I’ve had fondue! And even longer since I’ve made it. I can’t imagine why I haven’t – it’s such good stuff! This looks terrific. Thanks for the inspiration.

  17. September 18, 2013 at 2:57 PM #

    I love everything cheesy and this recipe is no exception! This looks such a wonderful appetizer, I’m dying to try it 🙂

  18. September 22, 2013 at 12:00 AM #

    Holy mother of Pete, I wouldn’t want to wait to eat that either!! I would love to dive right into that lovely cheesiness right now!!

  19. September 30, 2013 at 8:05 PM #

    Yum Ashley! Pinned and sharing on my page. ~ M

    • September 30, 2013 at 9:27 PM #

      You’re so awesome! Thank you thank you thank you!

  20. michellr
    September 30, 2013 at 9:32 PM #

    Will be making this and many other dishes that I have in my saved email from Ashley.

    • September 30, 2013 at 9:40 PM #

      Thanks, girl!

  21. September 30, 2013 at 10:44 PM #

    I don’t know why you are apologizing for substandard pictures! This still looks delicious and even thought I basically just ate cheese for dinner I really want this in my life like now.

    • October 1, 2013 at 12:58 AM #

      Awww thanks, Jenna!

  22. October 5, 2013 at 3:25 PM #

    mmmmmm,Ashley! I’m dying for some of that right now, but it will have to wait…I’m on a ‘gout diet’…no fun! But I will get to this when I am in control…and get to lose control for a while!

  23. Sara
    October 23, 2013 at 10:20 PM #

    You say it has to be a cast iron skillet…what about an enameled cast iron pan? Just wondering…

    • October 23, 2013 at 10:28 PM #

      Enameled is fine! That’s exactly what I have!

  24. December 19, 2013 at 2:46 PM #

    Ammmmmmmmm very appetizing

  25. October 8, 2014 at 3:12 PM #

    It’s remarkable for me to have a web page, which is helpful
    for my experience. thanks admin

  26. Nicole
    October 15, 2014 at 4:12 PM #

    If you don;t have a cast iron skillet can you use Pampered chef stoneware or cook it in a crock pot or electric fondue pot?

    • October 15, 2014 at 4:28 PM #

      Anything pan that is oven safe is fine! The crock pot would work, too, I imagine!

  27. Michelle Parkhurst
    December 29, 2014 at 11:27 PM #

    I will be making this Wed night. For sure…

    • December 30, 2014 at 12:48 AM #

      It’s so easy to make!


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