Tuesday, December 7, 2010

Baked Fontina

Ooey, gooey cheesy goodness. Perfect for a party or for a romantic evening around the fireplace. Or the way we had it, clustered around the oven, dipping out gobs of cheese while trying not to get burned!

Baked Fontina
Recipe from Made in Melissa's Kitchen

1 1/2 pounds Italian Fontina, cut into 1-inch dice
1/4 cup olive oil
6 cloves garlic, thinly sliced
1 Tbs minced fresh thyme leaves
1 tsp minced fresh rosemary leaves
1 tsp kosher salt
1 tsp freshly ground black pepper
1 crusty French baguette

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

Scatter the Fontina cubes evenly in a 12-inch skillet or cast-iron pan.  Drizzle with the olive oil.

Combine the garlic, thyme, and rosemary, and sprinkle evenly over the cheese.  Sprinkle with the salt and pepper.

Place the pan under the broiler for 5-6 minutes, or until the cheese is melted, bubbling, and starting to brown.

Serve family-style:  right out of the oven with crusty chunks of bread for dipping.

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