Baked Fontina with Garlic and Thyme
We dare you try this baked fontina and not grin from ear to ear. A bubbling, garlicky skillet-full of melted cheese is a magical thing, friends. A loaf of your favorite bread is all you'll need to make it disappear.
Ingredients
- 1 1/2 pounds Italian fontina*, soft brown rind trimmed and discarded, cheese cut into 1-inch dice
- 1/4 cup olive oil
- 6 cloves garlic, thinly sliced
- 1 tablespoon thyme
- 1 teaspoon finely chopped rosemary
- Salt, to taste
- Freshly ground black pepper, to taste
- Sliced country bread or rolls
Instructions
- Preheat the broiler.
- If making individual servings, divide the fontina among four 6-inch cast-iron pans. If making a single large skillet full of ooey gooey goodness, dump the fontina in a 12-inch cast-iron skillet.
- Drizzle the fontina with olive oil and scatter with the garlic, thyme, and rosemary. Season with salt and pepper. Broil until the cheese is melted and bubbly, 6 to 7 minutes.
- Plunk the skillet(s) on a trivet or folded cloth towel on the table with bread on the side for dunking, dipping, or otherwise enrobing in cheesiness. Originally published April 19, 2006.
Nutrition
Serving: 1portion | Calories: 790kcal | Carbohydrates: 5g | Protein: 44g | Fat: 66g | Saturated Fat: 35g | Monounsaturated Fat: 25g | Cholesterol: 197mg | Sodium: 1362mg | Fiber: 0.3g | Sugar: 3g