Type what you have

Ingredients

• ✓ fontina cheese
• butter
• bacon
• potato
• salt
• pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
3. 3 Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
4. 4 Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.

By BAREFOOTBLONDE

Ingredients

• ✓ fontina cheese
• cheddar cheese
• macaroni
• half-and-half
• salt
• black pepper
• cheddar cheese
• mozzarella cheese
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place blocks of Fontina and sharp Cheddar cheeses in the center of an ungreased, 9-inch square baking dish. Pour pasta into the dish, spreading evenly around the cheese. Pour half-and-half directly on top of the pasta and stir until evenly coated. Sprinkle with salt and pepper, then top with shredded white Cheddar and mozzarella cheeses, spreading evenly.
3. 3 Bake in the preheated oven for 25 minutes. Pull the dish out of the oven, stir in milk, and mix until noodles, cheese, and sauce are evenly combined. Return to the oven and cook until golden and bubbly, about 25 minutes more.
4. 4 Stir and serve immediately.

By anncamp

Ingredients

• ✓ fontina cheese
• butter
• all-purpose flour
• milk
• garlic salt
• black pepper
• fusilli pasta
• coho salmon
• panko bread crumb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
2. 2 Melt butter in a 2-quart saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually pour in milk and continue to whisk until sauce is smooth and creamy. Simmer until sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in 1 cup fontina cheese, garlic salt, and pepper; set aside.
3. 3 Bring 6 quarts of salted water to a boil in a large pot. Add fusilli and cook for about 5 minutes. Drain. Return pasta to the pot and pour in bechamel sauce. Mix with a wooden spoon until pasta is completely coated with sauce. Gently stir in flaked salmon.
4. 4 Pour mixture into the prepared baking dish. Smooth out the top and sprinkle with remaining fontina cheese and panko.
5. 5 Bake in the preheated oven until bubbling and golden brown on top, about 25 minutes.

By thedailygourmet

Ingredients

• ✓ fontina cheese
• rosemary
• chicken breast
• prosciutto
• white wine
• chicken broth
• olive oil
• black pepper
• garlic
• salt

Instructions

1. 1 Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes.
2. 2 Preheat oven to 425 degrees F (220 degrees C).
3. 3 Layer each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly, and skewer each with a rosemary sprig to secure.
4. 4 In a bowl, whisk together the wine, broth, oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast.
5. 5 Bake 25 minutes in the preheated oven, until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand 5 minutes.
6. 6 Transfer remaining sauce to a saucepan, and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste.

By CHEFSINGLEDAD

Ingredients

• ✓ fontina cheese
• bread
• tomato
• eggplant
• olive oil
• salt
• black pepper
• ricotta cheese
• basil
• butter

Instructions

1. 1 Slice Italian bread info 8 thick slices. Slice each tomato into 4 slices.
2. 2 Remove some of the skin from the eggplant, leaving the rest of the skin on for a striped look. Slice the eggplant into eight 1/2-inch rounds.
3. 3 Heat olive oil in a skillet over medium heat. Season eggplant with salt and pepper; cook until soft, about 5 minutes per side. Watch that it does not burn. Remove to a plate and set aside.
4. 4 Spread ricotta over 4 slices of bread. Top each with 2 eggplant slices and 2 tomato slices. Season tomatoes with salt and pepper. Tear 2 basil leaves over each sandwich. Add 4 slices of fontina cheese. Spread butter over the remaining slices of bread and place over the cheese, buttered sides up.
5. 5 Melt remaining butter in a large skillet over medium heat. Add sandwiches to the skillet with the dry side down. Cover with a piece of foil and place a heavy pan on top. Toast sandwiches for 3 to 4 minutes. Flip over and cover again. Cook until cheese is melted, 3 to 4 minutes more.

By Mangialicious

Ingredients

• ✓ fontina cheese
• russet potato
• cheddar cheese
• seasoned salt
• garlic powder
• black pepper
• all-purpose flour
• egg
• panko bread crumb
• vegetable oil
• salt

Instructions

1. 1 Bring a large pot of water to a boil. Add whole potatoes; boil until just soft but not mushy, 15 to 20 minutes. Drain.
2. 2 Shred potatoes in a food processor. Transfer to a large bowl and allow to cool.
3. 3 Mix Cheddar cheese, Fontina cheese, seasoned salt, garlic powder, and pepper into potatoes until well combined. Shape 2-tablespoon portions of potato mixture into thick, disk shapes.
4. 4 Heat 2 inches oil in a heavy skillet to 350 degrees F (175 degrees C).
5. 5 While the oil is heating, pour flour into a bowl. Whisk eggs together in a separate bowl. Pour panko into a third bowl. Roll each potato disk in flour, coat with egg, then roll in panko to coat.
6. 6 Fry tots in batches until crispy and golden, about 4 minutes. Cool on a paper towel-lined tray, about 5 minutes. Season with salt.

By SunnyDaysNora

Ingredients

• ✓ fontina cheese
• chicken breast
• capicola
• portobello mushroom
• toothpick
• all-purpose flour
• vegetable oil
• butter
• white wine
• chicken broth
• parsley
• salt
• pepper

Instructions

1. 1 Butterfly the chicken breast so you are creating a pocket.
2. 2 Place 2 slices of capicola, fontina cheese and 2 slices of portobello mushrooms. Fasten with a toothpick. Roll in all purpose floor.
3. 3 Place oil in a large saute pan and heat on medium to high. Sear the flour coated chicken breasts until they become browned on all sides.
4. 4 Set the browned chicken breasts in a Dutch oven or roasting pan, add butter, white wine, chicken stock, parsley, salt and pepper.
5. 5 Bake for 7 minutes at 425 degrees, baste and cook for additional 7 minutes. Serve in center of plate, drizzle pan juices and garnish with parsley.

By Margherita Meats

Ingredients

• ✓ fontina cheese
• pie crust
• heirloom tomato
• roma tomato
• bacon
• leek
• cheddar cheese
• mayonnaise
• basil
• egg
• mustard
• salt
• black pepper

Instructions

1. 1 Place a baking sheet on the lowest rack of the oven and preheat to 425 degrees F (220 degrees C).
2. 2 Press pastry into a 9-inch deep-dish pie plate. Cover with two layers of aluminum foil, then add pie weights or dried beans.
3. 3 Slice heirloom and Roma tomatoes into 1/2-inch-thick rounds. Remove seeds with your fingers and discard. Transfer six heirloom slices to a paper towel-lined plate; cover with more paper towels and set aside for decorating the pie. Arrange remaining heirloom slices and all Roma slices on a wire rack.
4. 4 Place pie crust onto the baking sheet in the preheated oven. Place the wire rack with tomatoes onto a higher rack. Reduce the oven temperature to 400 degrees F (200 degrees C). Bake until the bottom of the pie crust has lost its translucent raw look and the edges have just started to color, 12 to 15 minutes.
5. 5 Leaving tomatoes in the oven, remove pie crust and carefully lift out the foil and weights. Cover the edges with foil to prevent them from burning. Poke bottom of crust several times with a fork to keep it from puffing up. Return pie crust to the baking sheet and bake until light golden brown on the bottom, about 8 more minutes. Remove from the oven and let cool.
6. 6 Continue baking tomatoes until wilted, 15 to 20 more minutes (for a total of 40 minutes). Remove from the oven and let cool for about 15 minutes; keep the oven on.
7. 7 While the tomatoes are cooling, cook bacon in a large skillet over medium-high heat, turning occasionally, until some of the fat has rendered, about 5 minutes. Add leek; cook until bacon is crisp and leek is soft and brown, about 5 minutes. Transfer mixture to a paper towel-lined plate and let cool, about 5 minutes.
8. 8 Combine Cheddar, Fontina, mayonnaise, basil, egg, Dijon, salt, and pepper in a bowl. Add bacon-leek mixture and mix until well combined.
9. 9 Spread 1/3 of the cheese mixture into pie crust, then arrange 1/2 of the roasted tomatoes over top, alternating heirlooms and Romas; repeat layers once more. Spread remaining cheese mixture over top, then gently press in reserved fresh heirloom slices in a decorative pattern. Cover the edges with foil, leaving tomatoes uncovered.
10. 10 Bake until browned and bubbly on top, about 40 minutes. Let cool completely before serving, about 1 hour.

By Buckwheat Queen

Ingredients

• ✓ fontina cheese
• tomato
• cremini mushroom
• oyster mushroom
• portobello mushroom
• balsamic vinegar
• salt
• black pepper
• olive oil
• sweet onion
• bacon
• pizza crust
• alfredo sauce
• gorgonzola cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a nonstick baking sheet with foil.
2. 2 Place tomatoes and mushrooms on the prepared baking sheet; drizzle with 1 tablespoon balsamic vinegar and sprinkle with salt and pepper.
3. 3 Roast in the preheated oven for 20 to 25 minutes, turning halfway through. Remove from the oven and allow to cool to room temperature, about 25 minutes. Leave oven on.
4. 4 Meanwhile, heat 1 1/2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add onions, reduce heat to medium, and caramelize until golden brown and soft, turning occasionally, 15 to 20 minutes. Season with salt and pepper and a light drizzle of balsamic vinegar; set aside to cool.
5. 5 Cook bacon on a paper towel-lined, microwave-safe plate on high heat at 1 to 2 minutes intervals until almost crisp. Coarsely chop.
6. 6 Brush sides of the pizza crust with a thin layer of olive oil and place on a pizza pan. Spread Alfredo sauce evenly in a thin layer around the crust, leaving about 1/2 inch crust showing around the edge. Sprinkle with Fontina cheese. Spoon tomato-mushroom mixture over top, then caramelized onions. Sprinkle bacon and Gorgonzola crumbles over the vegetables.
7. 7 Return to the oven and bake until the top is bubbly and starting to turn golden and the edges are golden brown, 15 to 18 minutes.

By innermuse

Ingredients

• ✓ fontina cheese
• olive oil
• onion
• garlic
• orzo
• heavy cream
• chicken broth
• lemon
• chicken
• spinach
• parmesan cheese
• flat-leaf parsley
• black pepper
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large Dutch oven over medium. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Stir in orzo and cook, stirring constantly, until lightly toasted, about 1 minute.
3. 3 Stir in heavy cream, broth, about 1 teaspoon lemon zest, and 3 tablespoons lemon juice; bring to a simmer over medium heat, stirring occasionally to prevent the bottom from sticking, about 3 minutes. Reduce heat to medium-low; simmer, stirring constantly, until orzo is tender and mixture is thickened, 8 to 10 minutes.
4. 4 Stir in chicken and spinach until spinach wilts, about 1 minute. Remove from heat. Stir in fontina, Parmesan, parsley, pepper, and salt until creamy, about 30 seconds.
5. 5 Serve immediately topped with additional Parmesan and parsley. Recipe developed by Laura Kanya

By Diana Moutsopoulos

Ingredients

• ✓ fontina cheese
• acorn squash
• olive oil
• garlic powder
• rosemary
• salt
• black pepper
• vegetable broth
• butter
• onion
• arborio rice
• white wine
• italian seasoning
• parmesan cheese

Instructions

1. 1 Place acorn squash cut-sides down on a large microwave-safe plate. Microwave until very soft, about 15 minutes. Cool until easy to handle, about 5 minutes.
2. 2 Peel squash; discard skin. Add squash flesh, olive oil, garlic powder, dried rosemary, salt, and black pepper to a bowl; mash to combine. Set aside.
3. 3 Bring vegetable broth to a simmer in a saucepan over medium heat.
4. 4 Melt 2 tablespoons butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in rice until coated with butter. Pour in wine, stirring until reduced, about 3 minutes.
5. 5 Ladle ⅓ vegetable broth into the pot; cook and stir until absorbed. Repeat process twice more, stirring constantly, until rice is tender, 15 to 20 minutes. Season with Italian seasoning, salt, and black pepper.
6. 6 Stir in Fontina cheese and Parmesan cheese until melted. Add mashed squash and remaining 2 tablespoons butter; stir until squash is heated through and butter is melted, 2 to 4 minutes.

By Chris Fisher

Ingredients

• ✓ fontina cheese
• egg
• all-purpose flour
• salt
• milk
• butter
• oil
• butter
• olive oil
• pumpkin
• leek
• salt
• black pepper
• half-and-half
• cooking spray
• rosemary

Instructions

1. 1 Beat egg with a hand mixer in a bowl. Slowly add flour and salt, alternating with milk, mixing well between additions. Add melted butter and mix until smooth. Cover and refrigerate batter for 1 hour.
2. 2 Heat a small, 6- to 7-inch nonstick skillet over medium-high heat and brush with oil. Pour 1/4 cup of the crepe batter into pan, tilting to coat surface completely. Cook until crepes are dry on the surface, 1 to 2 minutes per side. Repeat with remaining batter, brushing pan with oil between crepes as needed, to make 4 to 5 crepes total.
3. 3 Heat butter and olive oil in a medium skillet over medium heat. Add pumpkin and leek; season with salt and pepper. Cook, stirring frequently, until leek is translucent and pumpkin is tender, 7 to 8 minutes. Remove from heat, cover, and let cool for about 15 minutes.
4. 4 Meanwhile, combine fontina cheese and half-and-half in a small saucepan over medium-low heat. Stir frequently until cheese has melted and sauce is smooth, about 5 minutes.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
6. 6 Divide the leek and pumpkin filling down the center of the crepes and fold the sides over the filling. Place filled crepes into the prepared casserole dish. Pour cheese sauce on top and add a few rosemary leaves.
7. 7 Bake in the preheated oven for 15 minutes. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ fontina cheese
• cooking spray
• parmesan cheese
• egg
• ricotta cheese
• cayenne pepper
• nutmeg
• heavy cream
• pumpkin puree
• black pepper
• kosher salt
• garlic
• collard green
• onion
• smoked sausage
• olive oil
• lasagna noodle

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Cook lasagna noodles in boiling salted water until just al dente, about 8 minutes. Drain well and transfer noodles to a baking pan. Toss the noodles with 1 tablespoon of the olive oil to prevent them from sticking together.
3. 3 Heat remaining 2 tablespoons olive oil in a large skillet over medium-high. Add sausage; cook about 4 minutes, stirring occasionally, until lightly browned. Add onion, reduce heat to medium, and cook 4 minutes, stirring occasionally, until softened. Add collard greens and cook about 8 minutes, stirring frequently, until wilted and liquid has evaporated. Add garlic and cook until fragrant, about 1 minute. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat and cool slightly.
4. 4 In a medium bowl, stir together 1 teaspoon salt, remaining 1/2 teaspoon pepper, pumpkin puree, heavy cream, nutmeg, and cayenne pepper. In another bowl, stir together remaining 1/2 teaspoon salt, ricotta, eggs, 1 1/2 cups Parmesan, and 1 cup fontina.
5. 5 Coat a 9x13-inch (3-quart) broiler-proof baking dish with cooking spray. Spoon 1/2 cup of the pumpkin mixture into the dish; spread in an even layer. Arrange 3 or 4 lasagna noodles over pumpkin mixture, overlapping slightly. Spread 1/2 of the remaining pumpkin mixture over the noodles in an even layer. Top with 1/2 of the sausage mixture and another layer of 3 to 4 noodles. Spread 1/2 of the ricotta mixture over noodles. Repeat layering with noodles, remaining pumpkin mixture, remaining sausage mixture, another layer of noodles, and remaining ricotta mixture.
6. 6 Cover lasagna with foil and bake until bubbly around the edges and thoroughly heated in the center, about 50 minutes. Remove from the oven and uncover. Preheat broiler. Sprinkle remaining 1/2 cup Parmesan and remaining 1 cup fontina on top of the lasagna and broil about 4 inches from heat source until browned, about 4 minutes. Let stand 15 minutes before serving.

By Hillshire FarmR Brand

Ingredients

• ✓ fontina cheese
• butter
• creole seasoning
• seafood seasoning
• panko bread crumb
• creole seasoning
• seafood seasoning
• parmesan cheese
• mozzarella cheese
• shrimp
• evaporated milk
• cooking spray
• whipping cream
• milk
• pipe rigate pasta
• garlic
• shallot
• butter

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Add shallot and garlic; saute until fragrant, about 1 minute. Hit Cancel button and allow the cooker to cool.
2. 2 Pour in pasta and stir to coat with shallot-butter sauce. Add milk and whipping cream. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Use the quick-release method to release remaining pressure. Unlock and remove the lid.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x8-inch casserole dish with cooking spray.
5. 5 Add evaporated milk, cooked shrimp, cheeses, seafood seasoning, and Creole seasoning to the pasta mixture; mix to thoroughly combine. Transfer to the prepared casserole dish.
6. 6 Mix panko, seafood seasoning, and Creole seasoning together for the crumb topping. Mix in melted butter. Spread over casserole dish.
7. 7 Bake in the preheated oven until bubbling, about 5 minutes. Switch on the broiler and broil until top of casserole is golden brown, 2 to 4 minutes.

By thedailygourmet

Ingredients

• ✓ fontina cheese
• gnocchi
• butter
• shallot
• heavy cream
• parmesan cheese
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until tender, about 5 minutes. Drain.
2. 2 Once gnocchi goes into the boiling water, start the sauce: Melt butter in a saucepan over medium heat. Add shallots and cook until tender, about 3 minutes. Stir in cream and heat to almost a boil. Gradually mix in Fontina and Parmesan cheeses, being careful not to boil. Stir until smooth, then remove from the heat immediately so the sauce doesn't clump.
3. 3 Place gnocchi into serving dishes and spoon sauce over top. Garnish each serving with basil.

By jensenly

Ingredients

• ✓ fontina cheese
• pesto basil sauce
• pizza crust
• chicken breast
• artichoke heart

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
3. 3 Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

By Lisa

Ingredients

• ✓ fontina cheese
• water
• salt
• cornmeal
• olive oil
• sage
• parmesan cheese
• butter
• mushroom
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x12-inch baking dish.
2. 2 Bring water and 1 teaspoon salt to a boil in a medium saucepan. Add cornmeal in a slow stream, whisking. Whisk in 1 tablespoon oil and ¼ teaspoon sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 3 tablespoons Parmesan cheese.
3. 3 Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in a large frying pan over medium-high heat. Add 1/2 of the mushrooms, ¼ teaspoon of each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until mushrooms are golden, about 5 minutes. Remove. Repeat with remaining mushrooms, 1 tablespoon each butter and oil, ¼ teaspoon salt and sage and 1/8 teaspoon black pepper.
4. 4 Pour 1/2 of the polenta into the prepared baking dish and spread in an even layer. Top with 1/2 of the mushrooms, followed by 1/2 of the Fontina cheese and 2 tablespoons Parmesan cheese. Repeat with remaining polenta, mushrooms, Fontina and Parmesan cheeses.
5. 5 Bake in the preheated oven until cheese is bubbling, about 15 minutes.

By Karen Gallinetti

Ingredients

• ✓ fontina cheese
• yukon gold potato
• salt
• all-purpose flour
• butter
• all-purpose flour
• chicken stock
• parmesan cheese
• sage
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a large saucepan with water. Add potatoes and 1 teaspoon salt; bring to a boil. Continue to boil until potatoes are very soft, about 15 minutes. Drain and run through a food mill or a ricer for a nice, smooth consistency. Place potatoes in a bowl and refrigerate until they are cool, 15 to 20 minutes; this will help keep them fluffy.
3. 3 Dust 2 sheet pans with flour and set aside.
4. 4 Mix cooled potatoes and 1 1/2 cups flour together on a clean work surface. Knead until dough is soft and smooth, 4 to 5 minutes, adding only enough flour so dough comes together and is not tacky.
5. 5 Cut dough into 4 equal parts. Roll 1/4 of the dough into a 3/4-inch log. Cut the log into 3/4-inch pieces. Roll the pieces over a gnocchi board or the back of a fork to create ridges and place onto a floured sheet pan in a single layer. Repeat with the rest of the dough. Let rolled gnocchi dry for 1 hour before cooking.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
8. 8 Melt butter for cheese sauce in a medium saucepan over medium heat. Whisk in flour until golden brown, about 3 minutes. Add chicken stock and continue to whisk until it thickens, about 3 minutes. Add Fontina cheese and Parmesan cheese; stir using a spoon until melted. Stir in sage and nutmeg. Stir in cooked gnocchi and transfer to a casserole or baking dish.
9. 9 Bake in the preheated oven until top is golden brown and bubbly, 15 to 20 minutes.

By Culinary Ginger

Ingredients

• ✓ fontina cheese
• olive oil
• onion
• brown sugar
• balsamic vinegar
• bacon
• lavash
• flatbread
• pumpkin hummus
• apple

Instructions

1. 1 Heat the olive oil in a large saucepan over medium heat. Add the onions; cook and stir until they turn soft and begin to turn golden brown, about 10 minutes. Stir in the brown sugar, and continue cooking and stirring until the onions are deep brown, about 10 minutes more. Pour in the balsamic vinegar, and simmer until the vinegar has reduced and become syrupy.
2. 2 Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate then crumble and set aside.
3. 3 Preheat an oven to 375 degrees F (190 degrees C).
4. 4 To assemble the pizzas, spread each piece of lavash with 1/2 cup of pumpkin hummus and place onto a baking sheet. Sprinkle with about 1/4 cup of the caramelized onions. Top with some of the apple and crumbled bacon. Finally, sprinkle with 1/2 cup of fontina cheese.
5. 5 Bake in the preheated oven until the pizza is hot and the cheese is bubbly and golden brown, about 10 minutes.

By BOND 007

Ingredients

• ✓ fontina cheese
• butter
• green onion
• garlic
• thyme
• all-purpose flour
• salt
• black pepper
• milk
• heavy cream
• sour cream
• red potato
• panko bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
2. 2 Melt butter in a large saucepan over medium-high heat. Saute onion, garlic, and thyme in hot butter until onion is tender, 3 to 5 minutes. Whisk flour, salt, and black pepper into onion mixture.
3. 3 Gradually whisk milk and cream into onion mixture; bring to a boil, reduce heat to low, and simmer until sauce thickens, about 2 minutes.
4. 4 Stir sour cream into sauce until smooth; add fontina cheese and stir until cheese melts.
5. 5 Arrange 1/2 the potatoes in the bottom of the prepared baking dish. Pour 1/2 the cheese sauce over the potatoes. Repeat with remaining potatoes and cheese sauce. Top with bread crumbs to cover potatoes entirely.
6. 6 Bake in the preheated oven until potatoes are tender and bread crumbs are golden brown, 60 to 70 minutes.

By NancyW

Ingredients

• ✓ fontina cheese
• portobello mushroom
• zucchini
• butternut squash
• broccoli floret
• red onion
• olive oil
• pizza crust
• pesto
• gorgonzola
• blue cheese

Instructions

1. 1 Preheat an outdoor grill for high heat.
2. 2 Place the mushrooms, zucchini, squash, broccoli, and onion in a grill pan, and brush with 2 tablespoons olive oil. Cook on preheated, covered grill until tender when pierced with a fork, about 5 minutes. Remove from grill and set aside.
3. 3 Roll out pizza dough on a floured surface to make two 8 inch circles 1/4 inch thick. Place onto pizza pans. Brush tops with remaining 1 tablespoon olive oil.
4. 4 Bake on preheated, covered grill until browned, turning once, about 3 minutes each side. Remove from grill and spread with pesto. Top with cooked vegetables. Sprinkle with blue and fontina cheeses. Return to grill, cover, and cook until cheese melts, about 3 minutes.

By YumYum

Ingredients

• ✓ fontina cheese
• baby carrot
• butter
• all-purpose flour
• heavy cream
• goat cheese
• spaghetti
• garlic
• olive oil
• swiss chard
• baby arugula
• basil
• parmesan cheese

Instructions

1. 1 Place carrots in a large pot with lightly salted water to cover. Bring to a boil and cook carrots until fork-tender, 7 to 10 minutes. Drain.
2. 2 Meanwhile, melt butter in a saucepan over medium heat. Add flour and mix well. Add heavy cream and bring to a simmer over medium heat. Cook and stir until a thick roux forms, about 10 minutes.
3. 3 Mix fontina cheese and goat cheese into the roux. Cook until cheeses are completely melted and sauce is thickened, 3 to 5 minutes. Remove from heat.
4. 4 Drain carrots and bring water back to a boil, pouring in more as needed. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
5. 5 Cook garlic with olive oil in another saucepan over medium heat until starting to brown, 1 to 2 minutes. Add Swiss chard, tearing them as they go into the pan. Cook until wilted, about 2 minutes. Add baby arugula and cook until wilted, about 1 minute. Chop 1 basil leaf into the pan using herb shears. Cook until wilted, about 30 seconds more. Mix in some of the cheese sauce if desired.
6. 6 Drain pasta and divide over serving plates. Add carrots, chard, and arugula. Top with Parmesan cheese and more cheese sauce. Garnish each plate with a basil leaf.

By Chef AidF

Ingredients

• ✓ fontina cheese
• elbow macaroni
• olive oil
• onion
• garlic
• ground turkey
• tomato
• tomato
• parsley
• oregano
• basil
• salt
• pepper
• parmesan cheese
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Heat olive oil in a large skillet over medium-high heat. Cook and stir onions until translucent and slightly brown, about 10 minutes. Reduce heat to low and stir in garlic. Cook for 1 minute, then add the ground turkey. Cook and stir until the turkey is no longer pink. Mix in the diced tomatoes, crushed tomatoes, parsley, oregano, basil, salt, and pepper. Simmer uncovered for 20 minutes. Combine pasta with the tomato sauce in the skillet. Toss pasta with the fontina cheese and 1/2 cup of Parmesan cheese until the cheese is melted. Serve pasta in a large bowl with 3 tablespoons of Parmesan cheese sprinkled on top.

By Jessica

Ingredients

• ✓ fontina cheese
• chicken broth
• orzo pasta
• butter
• onion
• mushroom
• marsala wine
• pea
• heavy cream
• mozzarella cheese
• salt
• black pepper
• bread crumb
• parmesan cheese
• thyme

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring chicken broth to a boil in a pot; stir in orzo. Cook until almost tender, about 7 minutes. Pour orzo and broth into a bowl.
3. 3 Heat butter in a skillet over medium heat; cook and stir onion and mushrooms in the melted butter until softened, about 7 minutes. Pour in Marsala wine and simmer until liquid is reduced by half, 5 to 10 minutes. Stir mushroom mixture into orzo.
4. 4 Stir peas, cream, fontina cheese, mozzarella cheese, salt, and pepper into orzo-mushroom mixture. Transfer to the prepared baking dish.
5. 5 Mix bread crumbs, Parmesan cheese, and thyme together in a bowl; sprinkle over orzo-mushroom mixture.
6. 6 Bake in the preheated oven until cheese is melted and breadcrumbs are lightly browned, about 25 minutes.

By Andi

Ingredients

• ✓ fontina cheese
• butter
• garlic
• flour
• heavy cream
• milk
• parmesan cheese
• salt

Instructions

1. 1 Melt butter in a large pot over medium heat. Stir in garlic and flour; cook and stir until garlic is fragrant but not brown, about 1 minute.
2. 2 Whisk in heavy cream and milk until mixture is hot and slightly thickened, about 10 minutes. Gradually stir in Parmesan cheese and fontina cheese. Season with salt and pepper.
3. 3 Continue to simmer until cheese melts and sauce thickens, stirring often, 20 to 30 more minutes.

By Crystal R Ward

Ingredients

• ✓ fontina cheese
• provolone cheese
• mozzarella cheese
• olive oil
• green bell pepper
• green onion
• garlic
• marinara sauce
• polenta
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square casserole dish. Mix together provolone and fontina cheeses in a bowl.
2. 2 Heat oil in a saucepan over medium-high heat. Stir in bell pepper, green onions, and garlic; cook until pepper softens, about 3 minutes. Pour in marinara sauce and simmer for 5 to 7 minutes, stirring occasionally.
3. 3 Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 of the cheese mixture, and spread a thin layer of sauce over the cheese. Repeat layers twice more. Top casserole with Parmesan cheese.
4. 4 Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.

By DOCTOR KITTEN

Ingredients

• ✓ fontina cheese
• all-purpose flour
• chicken breast
• butter
• mushroom
• white wine
• chicken stock
• parsley
• white pepper
• prosciutto

Instructions

1. 1 Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.
2. 2 Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.
3. 3 Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.

By Jen

Ingredients

• ✓ fontina cheese
• olive oil
• garlic
• salt
• tomato
• pizza crust
• mozzarella cheese
• basil
• parmesan cheese
• feta cheese

Instructions

1. 1 Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
2. 2 Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
3. 3 Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

By Michelle

Ingredients

• ✓ fontina cheese
• saffron thread
• white wine
• butter
• chicken broth
• arborio rice
• onion
• thyme
• parmesan cheese
• bread crumb
• olive oil

Instructions

1. 1 Place the wine and saffron in a cup or small bowl. Stir briefly, then let it sit. Melt the butter in a large skillet over medium heat. Add the onion; cook and stir until transparent, about 3 minutes. Mix in the rice, and continue cooking and stirring until the rice has absorbed most of the butter.
2. 2 Slowly stir the white wine and saffron into the rice, stirring continuously until the wine is absorbed and rice is creamy. Season with thyme, then pour in 1 cup of chicken broth at a time, cooking and stirring constantly until each cup of broth is absorbed before adding the next. Stop adding broth when the rice is tender. If you run out of broth, you may use water. Remove from the heat, stir in the Parmesan cheese and allow to cool until you can touch it without burning your hands.
3. 3 Lightly grease a large cookie sheet with olive oil. Pour the risotto out onto the sheet and spread evenly. Place in the refrigerator for about 1 hour or until chilled.
4. 4 When the rice is cool, roll small portions into balls about the size of golf balls. Tuck a cube of fontina cheese into the center of each one. Roll each ball in bread crumbs to coat.
5. 5 Heat the olive oil in a heavy saucepan or deep fryer to 375 degrees F 190 degrees C). The oil should be about 3 inches deep. When the oil is hot, fry the arancini until they reach a golden orangish brown, about 3 minutes. Arancini literally means 'little oranges'. Cool for 5 minutes, then serve with any marinara sauce.

By AMYJOHNSON1

Ingredients

• ✓ fontina cheese
• penne pasta
• bacon
• chicken thigh
• garlic salt
• herbes de provence
• butter
• all-purpose flour
• milk
• parmesan cheese
• provolone cheese
• sun-dried tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
3. 3 Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
4. 4 Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.

By thedailygourmet