Baked Fontina

Baked Fontina

Ready in 1 hour

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1 1/2 pounds Italian fontina; rind removed and cubed into 1-inch pieces
6 cloves Garlic; thinly sliced
1 tablespoon Fresh thyme; chopped
1 tablespoon Fresh rosemary; chopped
3 tablespoons Extra virgin olive oil
1/2 teaspoon Kosher Salt
1/2 teaspoon Black pepper; freshly ground

Original recipe makes 1 Servings



Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler.

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.

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.


Added on Award Medal
Calories Per Serving: 410 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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