baked fontina

photo by David Sawyer

This recipe from the wonderful Red Cat Restaurant in Chelsea is a quick, simple way to enjoy fondue without the fondue pot and will have your guests oohing and ahhhing over the savory, gooey chees-y goodness. We suggest accompaniments of crusty bread for dipping and also steamed broccoli, green beans, roasted potatoes and granny smith apples if you want to turn the appetizer into a meal – fun stuff!

1 Comment »

  1. minda said

    This looks so tastey, and I just saw it featured on The Barefoot Contessa!

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