Baked Fontina Dip

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:

1. Place oven rack in upper portion of oven, 5 inches from the heat. Preheat broiler.
2. Take a large, cast-iron skillet and spread an even layer of Fontina cubes along the pan. Drizzle olive oil on top.
3. Sprinkle garlic, rosemary, thyme, salt and pepper over the top.
4. 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.
5. Remove from oven and serve immediately from skillet. Dipping slices directly into the cheese. Be careful because the skillet and cheese are really hot.