Baked Fontina Recipe

• Level: Easy
• Yield: 4 to 6 servings
• Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings)
  Calories: 679
  Total Fat: 48 g
  Saturated Fat: 23 g
  Carbohydrates: 31 g
  Dietary Fiber: 1 g
  Sugar: 3 g
  Protein: 32 g
  Cholesterol: 112 mg
  Sodium: 1042 mg
• Total: 21 min
• Prep: 15 min
• Cook: 6 min

• 1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and cut into 1-inch cubes
• 1/4 cup good 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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Directions

1. Preheat the broiler and set the oven rack about 5 inches from the heat source.
2. Spread the Fontina cubes evenly in a 12-inch cast-iron skillet. Drizzle the olive oil over the cheese. Mix together the garlic, thyme, and rosemary, then scatter the mixture over the cheese and oil. Season with salt and pepper, then place the pan under the broiler for 6 minutes, or until the cheese is melted, bubbling, and just beginning to brown.
3. Serve the baked Fontina straight from the oven, family-style, in the cast-iron pan, accompanied by chunks of crusty bread for dipping. Indulge in this gooey, garlicky delightperfect for sharing with loved ones!

Reprinted from Barefoot Contessa How Easy Is That?, Copyright 2010 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.