Baked Fontina With Garlic, Olive Oil, and Thyme |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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a lovely appetizer from the Red Cat Cookbook, rather like a fondue without all the paraphenalia needed..just a skillet and good crusty bread! Use italian fontina, not dutch because the dutch won't melt properly for this Ingredients:
1 1/2 lbs italian fontina, soft brown rind trimmed and discarded, cut into 1-inch dice |
1/4 cup olive oil |
6 garlic cloves, thinly sliced |
1 tablespoon thyme |
1 teaspoon chopped rosemary |
salt |
fresh ground black pepper |
sliced country bread or roll |
Directions:
1. Preheat the broiler.
2. For individual servings, divide the fontina among four 6-inch cast-iron pans.
3. Drizzle with olive oil and scatter the garlic, thyme, and rosemary over the cheese. Season with salt and pepper. For one large pan, use a 12-inch cast-iron skillet and follow the same directions.
4. Broil until the cheese is melted and bubbly, 6 to 7 minutes.
5. Serve each person an individual pan, setting it on a trivet or napkin, or serve from the 12-inch pan set in the center of the table, with the bread alongside for dunking.
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