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Baked fontina with rosemary and thyme in a cast iron skillet.

Baked Fontina


Description

Source: Barefoot Contessa: How Easy Is That?

Note: You can make a half recipe and bake it in mini cast-iron skillets. It works beautifully.


Ingredients

  • 1 1/2 pounds fontina*, rind removed and 1-inch-diced
  • 1/4 cup extra-virgin 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

Instructions

  1. Preheat the broiler and position the oven rack 5 inches from the heat. (If you can’t get it exactly 5 inches, don’t worry.)
  2. Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes (or longer if your pan is farther from the heat source), until the cheese is melted and bubbling and starts to brown.
  3. Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

Notes

*Suggested brand: Italian Fontina Val d’Aosta

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Appetizer
  • Method: Broiler
  • Cuisine: American

Keywords: baked, fontina, rosemary, thyme, garlic, Ina, Garten, Barefoot, Contessa, appetizer