BAKED FONTINA

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BAKED FONTINA image

Number Of Ingredients 8

1.5 lbs Italian Fontina Cheese, 1" dices (I used Fontel Italian from Whole Foods)
1/4 c EVOO
6 garlic cloves, thinly sliced (I used garlic press)
1 T minced thyme, fresh
1 t minced rosemary, fresh
1 t. kosher salt (I used table salt and not quite a tsp)
1 t. ground black pepper
1 crusty French baguette

Steps:

  • Preheat broiler - rack 5" from heat Distribute evenly the fontina cubes in 12" cast-iron pan. Drizzle on the EVOO Combine garlic and spices - sprinkle over cheese and EVOO. Place under broiler for 6 min until cheese is melted and bubbling and starts to brown. Serve with crusty French bread for everyone to dip.

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