Type what you have

Ingredients

• ✓ fontina cheese
• prosciutto
• sandwich bread
• giardiniera
• pickled pepper

Instructions

1. 1 Heat a panini press according to the manufacturer's instructions.
2. 2 Place 1 slice each prosciutto and Fontina cheese onto 1 bread slice each; add 2 tablespoons giardiniera on top each cheese layer. Top sandwiches with remaining bread slices.
3. 3 Cook panino in the press until cheese melted and bread toasted, 3 to 5 minutes. Repeat with remaining panino. Serve hot pickled peppers on the side.

By Buckwheat Queen

Ingredients

• ✓ fontina cheese
• ciabatta bread
• pesto
• tomato
• butter lettuce

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Halve ciabatta bread lengthwise; spread pesto on cut sides. Top bottom half with fontina cheese followed by tomato; broil until cheese melts.
3. 3 Place lettuce over tomatoes then place top half bread on top. Slice into 8 or 10 small sandwiches.

By Syd

Ingredients

• ✓ fontina cheese
• butter
• garlic
• bread
• olive oil
• spinach
• giardiniera
• mozzarella cheese
• provolone cheese
• asiago cheese
• roma tomato

Instructions

1. 1 Mix butter and garlic in a small bowl until well combined. Spread 1/2 of the butter onto one side of each slice of bread; set aside.
2. 2 Heat 1 tablespoon oil in a large skillet over medium-low heat; stir in spinach and giardiniera. Saute until spinach is wilted and mixture is heated through, 3 to 5 minutes. Remove to a bowl and wipe out the skillet.
3. 3 Place 1 slice of bread, buttered-side down, into one side of the warm skillet. Heat 1/2 tablespoon oil in the other side of the skillet. Place mozzarella slices in the skillet and cook until soft, 1 to 2 minutes. Place mozzarella slices on top of the bread in the skillet. Repeat with the provolone, Asiago, and Fontina slices.
4. 4 Add spinach mixture and tomato slices to the skillet, adding more oil if necessary, and cook until warm, 2 to 3 minutes. Place spinach mixture on top of the cheese, followed by the tomatoes and the remaining slice of bread, buttered-side up. Flip the sandwich and cook until browned and cheese has melted, 5 to 10 minutes.

By noaddedsaltguy

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
• spinach
• chicken breast
• zucchini
• red bell pepper
• black olive
• garlic salad dressing

Instructions

1. 1 Place equal portions of spinach onto four salad plates. Arrange chicken, zucchini, bell pepper, and black olives over spinach, and top with cheese. Drizzle dressing over salad.

By JESSICAWILLIAMS

Ingredients

• ✓ fontina cheese
• butter
• all-purpose flour
• white wine
• mustard
• cayenne pepper
• heavy cream
• chicken stock

Instructions

1. 1 Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. Whisk in wine, mustard, and cayenne.
2. 2 Mix heavy whipping cream into the flour-butter mixture; cook and stir until thickened, about 5 minutes. Add fontina cheese; stir until melted, about 1 minute. Transfer to a fondue pot.

By PRINCESSCOOK1

Ingredients

• ✓ fontina cheese
• baguette
• egg
• milk
• spinach
• bacon
• sun-dried tomato
• black pepper
• red pepper flakes

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Make a V-shaped cut in the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette gently to make a long, skinny bread bowl, being careful not to cut through the bottom or sides. Place baguette on the prepared baking sheet.
3. 3 Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour mixture slowly into the prepared baguette, spreading evenly with a spoon.
4. 4 Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 5 minutes; cut into 1 1/2-inch slices.

By Jill Lightner

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
• puff pastry
• egg
• baby spinach
• milk
• ricotta cheese
• parmesan cheese
• mozzarella cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut each puff pastry sheet into 9 squares. Roll each square to fit individual 3-inch pie pans. Set puff pastry inside pie pans and place on a rimmed baking sheet. Pour a small amount of ceramic beads into each pie pan.
3. 3 Bake in the preheated oven for 5 minutes.
4. 4 Meanwhile, whip together eggs, spinach, milk, ricotta cheese, Parmesan cheese, mozzarella cheese, fontina cheese, salt, and pepper.
5. 5 Remove pie pans from the oven and remove the ceramic beads. Ladle egg mixture into each pie tin. Bake until light golden brown, about 30 minutes.

By thedailygourmet

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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

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