This recipe is tomato confit meets fondue, more or less. I ran across this recipe online and realized that it was very similar to the New York Times tomato confit recipe I've blogged about here, only with cubes of fontina cheese tossed in and baked for an additional 5 minutes after the tomatoes are roasted.
The result is indeed very tasty, but like fondue, a trifle messy. It would make a good appetizer dish for a family to gather around to share in a situation where no one fusses too much about cheese strings. Perhaps not so much for your average cocktail party.
The premise is 2 cups of cubed Fontina tossed in with a tomato confit made using about 2 pints of cherry tomatoes, the peeled cloves of a head of garlic, 2 tablespoons chopped fresh rosemary leaves, a good drizzle of olive oil and a sprinkling of coarse sea salt and crushed red pepper flakes. Bake the tomato mixture for 25 minutes at 425 and then add the cheese chunks for an additional 5 minutes.
As it was, we had leftovers. My first thought: Put the leftovers on a Boboli for a quick pizza another night. (Tasty) My second thought, yet to be explored: Put the leftovers between two pieces of good sandwich bread and heat them up in the panini press.
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