Baked Fontina - The Barefoot Contessa

Name: Baked Fontina - The Barefoot Contessa
Ingredients: Note: I made a half recipe (using slightly less than half the amount of cheese) and baked it in one of these mini Lodge cast-iron skillets. It worked beautifully.; 1 1/2 pounds fontina*, rind removed and 1-inch-diced; 1/4 cup extra-virgin 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

Baked Fontina - The Barefoot Contessa was pinched from <a href="http://www.alexandracooks.com/2012/12/10/baked-fontina/" target="_blank">www.alexandracooks.com.</a>

INGREDIENTS

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Note: I made a half recipe (using slightly less than half the amount of cheese) and baked it in one of these mini Lodge cast-iron skillets. It worked beautifully.

•

1 1/2 pounds fontina*, rind removed and 1-inch-diced

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1/4 cup extra-virgin olive oil

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6 garlic cloves, thinly sliced

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1 tablespoon minced fresh thyme leaves

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1 teaspoon minced fresh rosemary leaves

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1 teaspoon kosher salt

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1 teaspoon freshly ground black pepper

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1 crusty French baguette

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