This recipe is great with Danish fontina, which comes in a red rind and is much more affordable than imported Italian fontina. In Ina Garten's version, she uses the broiler, which helps get the top super browned. If you have a good broiler, feel free to use these directions instead. I have some trouble with my broiler, so usually go the oven route. Also, even though my version is pictured in a deep ramekin, this recipe is SO much better in a small cast iron skillet, or at least a casserole dish that's very shallow so you can get maximum browning. I made it this way the first time, and it was all the more delicious.