Baked Fontina With Garlic, Olive Oil, And Thyme

Name: Baked Fontina With Garlic, Olive Oil, And Thyme
Ingredients: 1 1/2 pound italian fontina, rind trimmed and discarded, cut into 1-inch pieces; 1/4 cup olive oil; 6 cloves garlic, thinly sliced; 1 tablespoon thyme; 1 teaspoon chopped rosemary; salt and freshly ground black pepper; sliced country bread

Jimmy Bradley|Feb. 8, 2013 4:06 pm EST

2.9 (193 ratings)

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From the mind (and kitchen) of acclaimed chef Jimmy Bradley, this baked fontina is creamy and rich, and is sure to warm up your heart in just a few bites. With simple flavors that add to the depth of the dish, you wouldn’t want to share this anyway.

Servings

1

Ingredients

1 1/2 pound italian fontina, rind trimmed and discarded, cut into 1-inch pieces
1/4 cup olive oil
6 cloves garlic, thinly sliced
1 tablespoon thyme
1 teaspoon chopped rosemary
salt and freshly ground black pepper
sliced country bread

Directions

Preheat the broiler.
Add the fontina in a12-inch cast-iron skillet. Drizzle with olive oil and scatter the garlic, thyme, and rosemary over the cheese. Season with salt and pepper.
Broil until the cheese is melted and bubbly, 6-7 minutes.
Serve with bread and enjoy!