Baked Fontina with Hot Honey and Robusto Crisps

Take your gatherings to the next level with this Baked Fontina with Hot Honey and Robusto Crisps. Gooey, bubbling fontina is baked with garlic, rosemary, and a kick of crushed red pepper, then finished with a drizzle of hot honey for the ultimate sweet and spicy flavor combo. Pair with crispy, golden Robusto slices for dipping and let the indulgent fun begin. Perfect for casual get-togethers or game nights with foodies, this crowd-pleasing dish pairs beautifully with a bold red wine like Barbera or a sparkling Lambrusco. Get ready for everyone to dig in!

Prep Time

10 min

Cook Time

30 min

Serves

4 Ingredients

4 ounces sliced Principe Robusto
2 pounds fontina, cut into 1-inch cubes
3 cloves garlic, thinly sliced
1 tablespoon chopped fresh rosemary
2 teaspoons crushed red pepper flakes, plus more for garnish
Hot honey, for garnish

Made With

Principe Robusto

Learn More

Baked Fontina with Hot Honey and Robusto Crisps

Prep Time

10 min

Cook Time

30 min

Serves

4 Made With

Principe Robusto

Learn More

Ingredients

4 ounces sliced Principe Robusto
2 pounds fontina, cut into 1-inch cubes
3 cloves garlic, thinly sliced
1 tablespoon chopped fresh rosemary
2 teaspoons crushed red pepper flakes, plus more for garnish
Hot honey, for garnish

How To Make

Preheat oven to 375°F and line a rimmed baking sheet with parchment paper. Arrange Robusto slices on prepared baking sheet, leaving space between each slice. Bake until edges are crisp and stiff, about 10 to 15 minutes. Transfer Robusto to a paper-towel-lined plate and let drain. Set aside.
Place fontina in a medium cast-iron skillet. Bake until cheese is melted, bubbling, about 5 to 7 minutes. Top with garlic and sprinkle with rosemary and crushed red pepper flakes, and continue to bake until top is light golden-brown, about 5 to 8 minutes. Drizzle with honey and garnish with additional crushed red pepper flakes. Serve with Robusto crisps.

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