Recipes for Fontina Cheese Sold in Wrapped Block Opened

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup spinach, chopped
• 1/2 cup Fontina cheese, grated (expired but safe)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts by slicing horizontally through the center, without cutting all the way through.
3. Open up the chicken breasts, season both sides with salt and pepper.
4. Place the chopped spinach and grated Fontina cheese on one side of each chicken breast.
5. Fold the other side of the chicken breast over the filling, pressing gently to seal.
6. Heat olive oil in an oven-safe skillet over medium-high heat.
7. Carefully place the stuffed chicken breasts in the skillet and sear for 2 minutes on each side.
8. Transfer the skillet to the preheated oven and bake for 15-18 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
9. Remove from the oven and let the chicken rest for 5 minutes before serving.
10. Serve the Fontina Cheese and Spinach Stuffed Chicken Breast with your choice of sides.
11. Enjoy!

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 zucchini, thinly sliced
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 cup grated Fontina cheese, slightly expired but safe
• 1 egg, beaten (for egg wash)

Instructions

1. In a large mixing bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
2. Gradually add ice water, mixing until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
3. Preheat the oven to 375°F (190°C).
4. In a skillet, heat olive oil over medium heat. Add onion, bell pepper, zucchini, mushrooms, garlic, thyme, and black pepper. Sauté until the vegetables are tender.
5. On a lightly floured surface, roll out the chilled dough into a circle. Transfer the dough to a baking sheet lined with parchment paper.
6. Sprinkle half of the grated Fontina cheese over the center of the dough, leaving a 2-inch border.
7. Spread the sautéed vegetables evenly over the cheese. Top with the remaining Fontina cheese.
8. Fold the edges of the dough over the filling, pleating as necessary.
9. Brush the edges of the dough with beaten egg.
10. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
11. Allow the galette to cool slightly before serving. Cut into slices and enjoy!

Ingredients

• 4 large eggs
• 1/4 cup milk
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup Fontina cheese, grated (expired but safe)
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, whisk together the eggs, milk, dried basil, salt, and black pepper.
3. Stir in the grated Fontina cheese and halved cherry tomatoes.
4. Heat olive oil in an oven-safe skillet over medium heat.
5. Pour the egg mixture into the skillet and cook for 3-4 minutes, or until the edges start to set.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and slightly golden on top.
7. Remove from the oven and let it cool for a few minutes before slicing.
8. Serve the Fontina Cheese and Tomato Frittata warm or at room temperature.
9. Enjoy!