Ingredients:
- 2 pounds Italian Fontina cheese, rind removed, cubed (1-2-inch cubes)
- ½ cup SOOC Extra Virgin Olive Oil (Arbosana or Arbequina)
- 8 cloves garlic, thinly sliced
- 1 ½ tablespoon thyme leaves, minced
- 1 ½ tablespoon rosemary leaves, minced
- 1-2 French baguettes, sliced
- Salt and freshly ground pepper, to taste
Directions:
- Place oven rack in upper portion of oven, 5 inches from the heat. Preheat broiler.
- Take a large, cast-iron skillet and spread an even layer of Fontina cubes along the pan. Drizzle olive oil on top.
- Sprinkle garlic, rosemary, thyme, salt and pepper over the top.
- Place in oven and bake for 5-6 minutes, until cheese is bubbly and starting to brown. Pay close attention because it is easy for cheese to burn.
- Remove from oven and serve immediately from skillet. Dipping slices directly into the cheese. Be careful because the skillet and cheese are really hot.
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