I am all for buying two or three wedges of nice cheeses, plopping them on a cutting board, surrounding them with grapes and nuts and maybe something exotic like quince membrillo, and crossing “make-hors d’oeuvres” off my to-do list.
But every so often it’s nice to present something a teensy more special, more awe-inspiring, more spectacularly delicious. This baked fontina is the favorite party trick of my aunt — not the one that introduced me to salsa di parmigiano, the other one. She serves this bubbling fontina-herb-and-garlic-filled cast-iron skillet just as instructed with lots of crusty bread and swears that not a morsel ever remains. Because it is quite decadent, her other offerings consist of crispy kale chips and radishes with sea salt. My aunties are just full of good ideas. [Read more…]