Monday, December 5, 2011

i will be making this immediately!

baked fontina cheese...

Baked Fontinasource: adapted from How Easy is That? by Ina Garten
  • 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
  1. Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler.
  2. 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.
  3. 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!  Serve immediately.

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