My four cheese fonduta with roasted tomatoes is just the most decadent appetizer ever and perfect for those that love cheese! All the cheese melts together to form a glorious ooey, gooey mass of cheese that can be spread on your grilled or toasted bread. If you like a little heat, use the Chili (as much or little as you like) When I’m grilling, I’ll cut the bread first and grill it on both sides. Then, rub the cut side of the garlic on the toasted bread and serve along side the cast iron skillet. The mini cast iron skillets make a great presentation…just remember to tell everyone that they are very, very hot. (I sometimes wrap a dishtowel around the handle to remind my guests.) While I love to top this with my Roasted Tomatoes in Garlic Oil, you can leave it bare for the cheese purists!
Another side note, this is a great way to use up the last bits and pieces of cheese that you have on hand. I experiment all the time with different cheeses and since I love them all, I’ve really liked all the results. This particular combination happens to be a favorite with my guests when I plan ahead and am not cleaning out the fridge!
Typically, I make my Roasted Tomatoes in Olive Oil in advance. I use that on pasta and chicken and in this dish. You can get the full recipe in the link above, but basically you will be using fresh campari tomatoes, olive oil, garlic, oregano and Calabrian chili flakes and baking that in the oven for about 50 minutes to create the most delicious sauce that can be added to this fonduta for the perfect topping to your toasted bread.
Do this the day before or up to five days before you plan on serving this fonduta. That will make pulling this dish together, a piece of cake.
Get started by gathering all the cheese and either shredding the cheese or cutting the cheese into small cubes. Mix all the cheeses together in a bowl. You can then either put all the cheese into one large cast iron skillet (6 1/2 inches to 7 inches wide) or divide and put into two individual 3 1/2 inch skillets.
Sprinkle the fresh thyme leaves and chili flakes (if using) on top. Place the skillet (s) on a baking sheet and place in a preheated 350 degree F oven. Bake for about 15 minutes. Then, add a baguette to the baking sheet and bake for 10 more minutes with the cheese. Top the melted cheese with the warm or room temperature tomatoes and put under the broiler to get some nice bubbling cheese with light brown spots. While you are doing that, slice the toasted baguette.
To serve the dish, if serving family style, I put out a cutting board and place the skillet on the board along with the toasted sliced baguette. If serving individual servings, I place the skillet on a plate along with several slices of toasted bread on the side. This is so good. Add a glass of wine and just enjoy it.
If you are a cheese lover and would like to try some other “cheesy” appetizers, check out some of my other favorites:
Herbs and Lavender Fontina Dip
Four Cheese Fonduta w/ Roasted Tomatoes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Oz. Gruyere cheese, cut into chunks or shredded
- 2 Oz. Parmesan cheese, cut into chunks or shredded
- 2 Oz. Comet cheese, cut into chunks or shredded
- 2 Oz. Raclette cheese, cut into chunks or shredded
- 2 Sprigs of fresh thyme, leaves removed from stem
- ½ Tsp. Calabrian Chili Flakes (optional)
- 1 Clove of garlic, peeled and cut in half
- 1 Toasted baguette of your favorite bread cut into slices
- ½ Cup Roasted Tomatoes in oil (See my recipe)
Instructions
- Heat your oven to 350 degrees.
- In one medium size cast iron skillet (or two mini skillets) distribute the cheese evenly. Sprinkle with the thyme leaves and chili flakes if using.
- Bake in oven until cheese is melted and bubbly. About 20-25 minutes. (You can put it under the broiler if you prefer a lightly browned top – about 2 minutes) Top with the warm Roasted Tomatoes during the last 5 minutes of cook time. If you made the tomatoes ahead of time, be sure they are room temperature before adding to the cheese.
- Serve the hot skillet with toasted or grilled Italian bread, sour dough or ciabatta bread slices that have been rubbed with the cut side of the garlic clove. YUMMO!
