1 1/2 pounds Italian fontina, rind removed and cuted into 1-inch pieces
6 cloves garlic
1 tablespoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon finely ground black pepper
Instructions
Adjust top rack of the oven so it sits five inches under the broiler unit. Preheat broiler.
Spread cheese out in the bottom of a 12-inch cast iron skilled. Drizzle olive oil over the cheese. Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese. Sprinkle salt and pepper over the cheese.
Bake for 6 minutes, until the cheese is bubbly and melted through. Carefully remove the pan from the oven and set it on a heatproof surface. Dig in.
Serving
Suggestions
Serve hot.
Originally Submitted
12/5/2011
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