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Baked Fontina with Garlic and Herbs

January 29, 2013

by Elizabeth

BakedFontina

We’ve likely shared dozens of recipes for appetizers and meals that are really just vehicles for eating our favorite food, cheese. Sure we might mix in some vegetables, risotto, pork, or puff pastry – but really, it’s all about the cheese. This time I’m sharing a recipe in which cheese is the the star. This is (seriously) just melted cheese with a few enhancements. Nothing could be easier, or more delicious.

Baked Fontina with Garlic and Herbs, adapted from Ina Garten

serves 8 – I split the recipe and we had plenty for snacks for 4.

1 1/2 pounds Italian Fontina Val d’Aosta cheese, rind removed and 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, thinly sliced or minced
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

Place the fontina cubes in an ovenproof dish or cast iron skillet. Top with olive oil, garlic, herbs and salt and pepper. Place under broiler on low setting for 6 – 10  minutes, until cheese is melted and starts to brown. Serve with fresh bread and eat immediately.

 

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