Baked Fontina

By cserumga

Ingredients

• 1 1/2 lbs. Italian Fontina, soft, brown rind trimmed and discarded, cut into 1-inch dice
• 1/4 cup olive oil
• 6 cloves garlic, thinly sliced
• 1 tablespoon thyme
• 1 teaspoon chopped rosemary
• Salt
• Freshly ground black pepper
• Sliced country bread or rolls

Details

Adapted from restaurantgirl.com

Preparation

Step 1

Preheat the broiler. For individual servings, divide the Fontina among four 6-inch cast-iron pans. Drizzle olive oil and scatter the garlic, thyme and rosemary over the cheese. Season with salt and pepper. For one large pan, use a 12-inch cast-iron skillet and follow the same directions.
Broil until the cheese is melted and bubbly, 6-7 minutes.
Serve each person an individual pan, setting it on a trivet or napkin, or serve the 12-inch pan from the center of the table. Pass the bread alongside for dunking.