Monday, November 12, 2012

Baked Fontina

Baked Fontina


1 1/2 pounds Italian Fontina, cubed
1/4 cup olive oil
6 cloves garlic, thinly sliced
1 Tablespoon minced fresh thyme leaves
1 Tablespoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
crusty bread
Preheat the broiler on high.  Position top oven rack 6 inches from the broiler.
Evenly distribute the Fontina cubes in a 12-inch cast-iron skillet or oven safe dish.  Drizzle with the olive oil.  In a small bowl, mix together the garlic, thyme and rosemary.  Sprinkle over the cheese, along with the salt and pepper.
Broil for 5 to 6 minutes, or until the cheese is bubbly and golden brown.  Serve family style by dipping into it with the crusty bread.

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