Baked Fontina - KCTV5 News

Baked Fontina

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Baked Fontina

1 1/2 pounds Italian Fontina (you may substitute a domestic fontina, for a more economical product), rind removed and cut into 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, chopped
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette

Pre-heat the broiler and position the oven rack 5 inches from the heat.

Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan (you can use another baking dish, if you prefer a less "earthy" presentation).

Drizzle on the olive oil.

Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil.

Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.

Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

Please put an oven mit on or wrap a towel around the handle to remind guests the pan is hot.

Eat in good health!

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