Recipe: Barefoot Contessa's Baked Fontina
"So here’s the thing. Over the years, I’ve learned a few things when it comes to cooking. You can’t go wrong with a Barefoot Contessa recipe......"
INGREDIENTS
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1½ pounds Italian Fontina Val d’Aosta cheese, rind removed and 1-inch-diced
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¼ cup good 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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