Baked Fontina

Ingredients:

• 1 1/2 pounds Italian Fontina, cut into 1-inch cubes
• 2-3 tablespoons olive oil
• 6 cloves minced garlic
• 1 tablespoon minced fresh or dried thyme leaves
• 1 teaspoon minced fresh or dried rosemary leaves
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 1 loaf of french bread, sliced

Directions:

Preheat oven to broiler setting and adjust oven rack 5-6 inches from the heat source.

Place cubed Fontina in a 12-inch oven-safe skillet, cast iron skillet or shallow baking dish (I used a shallow, oval baking dish and it worked perfect).

Drizzle olive oil over the Fontina. Combine thyme, rosemary, and garlic; sprinkle evenly over the cheese. Sprinkle cheese with salt and pepper.

Bake for 5-6 minutes or until cheese is melted, bubbling, and beginning to brown some on top. Serve with sliced, lightly toasted, french bread.

Printed from: Southern Pink Lemonade