Baked Fontina
Indulge in melty, garlicky Fontina baked to perfection under the broiler, served family-style with crusty bread for dipping.
Ingredients
- 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
- 1 Tbsp minced fresh thyme leaves
- 1 tsp minced fresh rosemary leaves
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 crusty French baguette
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