Recipes for Fontina Cheese Sold in Wrapped Block Unopened

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup Fontina cheese, grated
• 1 cup fresh spinach, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the grated Fontina cheese, chopped spinach, sun-dried tomatoes, minced garlic, dried basil, dried oregano, salt, and black pepper.
3. Butterfly each chicken breast by making a lengthwise cut, stopping about 1/2 inch from the opposite side.
4. Open the chicken breasts and place them between two sheets of plastic wrap. Pound them to an even thickness.
5. Spread the cheese and spinach mixture evenly over one side of each chicken breast.
6. Fold the other side of each chicken breast over the filling, pressing the edges to seal.
7. Heat olive oil in an oven-safe skillet over medium-high heat.
8. Add the stuffed chicken breasts to the skillet and cook for 4-5 minutes per side until browned.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
10. Remove from the oven and let the chicken rest for a few minutes before serving.
11. Discard any leftovers after 3 days.

Ingredients

• 1 pre-made pie crust
• 1 cup Fontina cheese, grated
• 2 medium tomatoes, sliced
• 4 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish and trim the excess dough.
3. Sprinkle half of the grated Fontina cheese over the pie crust.
4. Arrange the tomato slices on top of the cheese.
5. In a bowl, whisk together the eggs, milk, salt, pepper, basil, oregano, and thyme.
6. Pour the egg mixture over the tomatoes and cheese.
7. Sprinkle the remaining grated Fontina cheese on top.
8. Bake in the preheated oven for 35-40 minutes or until the quiche is set and golden brown on top.
9. Allow the quiche to cool for a few minutes before slicing and serving.
10. Discard any leftovers after 3 days.

Ingredients

• 1 sheet of puff pastry
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 1 teaspoon balsamic vinegar
• 1 cup grated Fontina cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Heat the olive oil in a large skillet over medium heat.
3. Add the sliced onions to the skillet and cook until caramelized, about 20 minutes.
4. Stir in the balsamic vinegar and season with salt and pepper.
5. Roll out the puff pastry sheet and place it on a baking sheet.
6. Spread the caramelized onions evenly over the puff pastry, leaving a small border around the edges.
7. Sprinkle the grated Fontina cheese over the onions.
8. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the cheese has melted.
9. Allow the tart to cool for a few minutes before serving.
10. Slice and serve warm.