Best Garden Bounty Fontina Salad Recipes

GARDEN BOUNTY PANZANELLA SALAD

Garden Bounty Panzanella Salad image

My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 16 servings.

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
12 ounces French or ciabatta bread, cut into 1-inch cubes (about 12 cups)
4 large tomatoes, coarsely chopped
1 English cucumber, coarsely chopped
1 medium green pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 small red onion, halved and thinly sliced
1/2 cup coarsely chopped fresh basil
1/4 cup grated Parmesan cheese
3/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
1/2 cup Italian salad dressing

Steps:

In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the bread cubes; cook and stir until toasted, about 8 minutes. Remove from pan. Repeat with remaining oil and bread cubes., Combine bread cubes, tomatoes, cucumber, peppers, onion, basil, cheese, salt and pepper. Toss with dressing.

Nutrition Facts : Calories 131 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 310mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

BAKED FONTINA

Baked Fontina image

Provided by Ina Garten

Categories appetizer

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette

Steps:

Preheat the broiler and position the oven rack 5 inches from the heat.
Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

OLIVE GARDEN FONTINA ALFREDO SAUCE

Olive Garden Fontina Alfredo Sauce image

I got this recipe from copykat.com from a reviewer that put in the "real" recipe. According to the reviewer, this is right off of the sauce card. Time is just a guess as I haven't made this.

Provided by KaraRN

Categories Sauces

Time 40m

Yield 1 gallon

Number Of Ingredients 8

Ingredients

1 tablespoon pureed garlic
1 lb butter
2 quarts heavy whipping cream
8 ounces milk
1 lb parmesan cheese
4 ounces Fontina cheese
1 teaspoon salt
2 teaspoons black pepper

Steps:

Brown Garlic puree.
Then add butter til melted.
Add heavy cream and milk.
Add parmeasan cheese, fontina cheese, salt and pepper.
Stir on medium high until thickens.
Turn off heat and continue to stir.
Serve over cooked alfredo noodles.

Nutrition Facts : Calories 12404.5, Fat 1247.2, SaturatedFat 777.8, Cholesterol 4150.4, Sodium 14269, Carbohydrate 90.7, Fiber 1.3, Sugar 8.3, Protein 255.8