i miss eating cheese, especially a flavorful, melty one
like fontina.
Not exact matches
The point is to use any combination of 2 semi-soft melting cheeses
like Manchego, Mozarella,
Fontina, Havarti, Monterey Jack, or others, as well as a creamy cheese
like goat cheese.
We
like the buttery, nutty flavor of
fontina, but provolone, Gruyère or Gouda could be used as a substitute.
I definitely
like baked mac & cheese the best, and I use sharp cheddar, Gruyere, and
Fontina in mine.
And last, but not least, these Roasted Heirloom Tomatoes with
Fontina and Thyme (04) from Healthy Green Kitchen look
like all my summer -LSB-...]
You could swap out another cheese that you
like, such as comté, haloumi, or
fontina, or another favorite fromage which melts well.
I must forgo the blue cheese (a guest doesn't
like it), and will substitute with
Fontina.
3 - 4 large eggs 1/4 cup Parmesan shavings 1 loaf ciabatta 1 clove garlic 1/2 lb
fontina (or other mild melting cheese
like Bel Paese, un-aged Manchego, or Monterey Jack), thinly sliced 3 slices prosciutto 1 tbsp basil, julienned (optional)
Caramelized Butternut, Crispy Kale and
Fontina Pizza: Once again proving how awesome the leafy green is as a pizza topping, this pizza is
like a burst of color on your plate.
Choose a good melting cheese
like Jack, cheddar, or
fontina.