vegetarian versatile

ina garten's baked fontina

added by numnums

16 min

prep: 10 min

cook: 6 min

6 servings

ingredients

1 1/2 lbs italian fontina

rind removed and diced into 1-inch pieces

1/4 cup olive oil

6 cloves garlic

thinly sliced

1 tbsp fresh thyme

minced

1 tsp fresh rosemary

minced

1 tsp kosher salt

1 tsp black pepper

freshly ground

1 loaf baguette

sliced at a diagonal and crisped

cookware

This rich and delicious recipe is super easy to prepare for company. It's versatile and can be served as an appetizer or as a main course.

1	Position the oven rack 5 inches away from the broiler, then preheat the broiler.
2	Distribute the cubes of Fontina into individual cast iron containers or into a 12-inch cast-iron skillet for sharing. Drizzle with olive oil.
3	Combine the garlic, thyme, and rosemary and sprinkle it over the Fontina. Sprinkle with the salt and pepper.
4	Place the cheese under the broiler for about 6 minutes, or until the cheese is melted and bubbling. It should start to brown.
5	Serve the baked Fontina with crisped baguette slices. Share and enjoy immediately.