Baked Fontina Dip
Ingredients
- 2 pounds Italian Fontina cheese, rind removed, cubed (1-2-inch cubes)
- 1/2 cup extra-virgin olive oil
- 8 cloves garlic, thinly sliced
- 1 1/2 tablespoons thyme leaves, minced
- 1 1/2 tablespoons rosemary leaves, minced
- 1-2 French baguettes, sliced
- salt and freshly ground pepper, to taste
Directions
- Place oven rack in upper portion of oven, 5 inches from the heat. Preheat broiler.
- Take a large, cast-iron skillet and spread an even layer of Fontina cubes along the pan. Drizzle olive oil on top.
- Sprinkle garlic, rosemary, thyme, salt and pepper over the top.
- Place in oven and bake for 5-6 minutes, until cheese is bubbly and starting to brown. Pay close attention because it’s easy for cheese to burn.
- Remove from oven and serve immediately, from skillet, dipping slices directly into the cheese. Be careful though, the skillet is really hot.
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