Roasted Heirloom Tomatoes with Melted Fontina and Crusty Bread
A rustic Italian-inspired appetizer featuring ripe tomatoes roasted with garlic, thyme, and balsamic vinegar, then topped with bubbling fontina cheese. The roasting concentrates the tomato flavors while the cheese creates a golden, bubbly topping perfect for scooping with crusty bread. This warm, comforting dish works beautifully as a starter for dinner parties or a casual shared appetizer. The combination of sweet roasted tomatoes, aromatic herbs, and creamy melted cheese makes it irresistibly satisfying.
Ingredients
- 1 ½ pounds ripe tomatoes, diced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, chopped
- 2 teaspoons thyme, chopped
- salt and pepper, to taste
- 1 cup fontina, shreddedmozzarella1:1adds dairy
Similar melting properties
- 1 small loaf bread such as ciabatta or baguette, torn or slicedsourdough1:1
Different texture and tang
Instructions
- 1
Toss the tomatoes with oil, vinegar, garlic, thyme, salt and pepper and spread in an oven proof pan
- 2
Roast in preheated oven until tomatoes start to brown on edges
- 3
Sprinkle cheese over tomatoes and place under broiler until melted and bubbling, watching carefully
- 4
Remove from oven and serve immediately with bread for dipping
Tips
Watch the cheese carefully under the broiler as it can go from perfectly melted to burnt very quickly
Use ripe, in-season tomatoes for the best flavor - they should give slightly when pressed
Tear the bread into rustic pieces rather than neat slices for better scooping and visual appeal
Good to Know
Best served immediately while cheese is hot and bubbly. Leftovers can be refrigerated for up to 2 days and reheated in oven.
Can prepare tomato mixture up to 4 hours ahead and refrigerate. Add cheese and broil just before serving.
Serve immediately while cheese is melted and bubbling with plenty of crusty bread for scooping.
Common Mistakes
Don't skip watching the cheese under the broiler to avoid burning
Don't use underripe tomatoes as they won't develop proper sweetness when roasted
Substitutions
FAQ
Can I use other types of cheese instead of fontina?
Yes, mozzarella, gruyere, or provolone work well. Choose cheeses that melt smoothly and have good flavor when melted.
What if I don't have an oven-proof pan?
Transfer the roasted tomatoes to a broiler-safe dish before adding cheese, or use any baking dish that can go under the broiler.
How long will leftovers keep in the refrigerator?
Store covered for up to 2 days. Reheat in a 350F oven until warmed through and cheese melts again, about 10 minutes.