Sunday, August 12, 2012

Baked Fontina Goodness

Do make this dip but don't be alone with it.  It's so easy that you'll be tempted to make and eat the whole thing yourself before anyone notices you're gone.  You have been warned. 

1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces
6 cloves garlic, thinly sliced
1 tbsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
3 tbsp extra virgin olive oil
1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper

french bread, crackers, pita chips for serving

Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler.  Spread cheese out in the bottom of a 12-inch cast iron pan.  Drizzle olive oil over the cheese. Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese. Sprinkle salt and pepper over the top of the cheese.  Bake for 6 minutes, until the cheese is bubbly and melted through.

Carefully remove the pan from the oven and set it on a heatproof surface – the pan will be hot! Resist the urge to linger over the pan and eat the whole thing.  Serve immediately in skillet with bread for dipping.  Can be made in two smaller cast iron pans and broil one at a time for a party.  Delish!

Recipe slightly adapted from Ina Garten

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