Baked Fontina

note: 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 ½ pounds fontina*, rind removed and 1-inch-diced

¼ 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

note: Suggested brand: Italian Fontina Val d’Aosta (I could not find this…just used what I could find at the grocery store)

Directions at gardenandtable.net

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