Baked Point Reyes Toma
Sprinkle Toma with garlic, thyme, rosemary, salt, pepper and olive oil then place it in the oven.
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Ingredients
- 1½ pounds Point Reyes Toma, rind removed and diced into 1-inch cubes
- ¼ cup olive oil
- 6 garlic cloves, thinly sliced
- 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
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