Baked Fontina

Saw Ina Garten making this on TV and had to try it.  Ina's show makes you want to spend the day with her shopping and then have a great meal together.  I also love her story talk about major career changes from government to food.  I use her cookbooks frequently. Thanks Ina.

I had some of this left and reheated in a foil pan on a grill at a tailgate, was still yummy.  

Baked Fontina

1 1/2 lb Fontina cheese, cubed and rind removed

1/4 c good olive oil (I used about 1/8c)

6 garlic cloves, sliced  (I used about 3 and minced it)

1 T minced fresh thyme (use less if you have to use dried)

1 tsp fresh minced rosemary 

1 tsp kosher salt

1 tsp ground black pepper

1 crusty French baguette (I served it with assorted toasts, crackers, chips)

Directions:

Preheat the broiler and position rack 5 inches from heat.

Place cheese in 12" cast iron skillet, drizzle with the olive oil.  Combine the spices and sprinkle over cheese.  Place under broiler for about 6 minutes till cheese is melted and begins to brown.

Serve warm right in skillet, I suggest having a pot holder type wrap for the cast iron handle as people are dipping into it.  

Ready for oven

Right from broiler.