Thursday, January 26, 2017
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Yield: 10-12 appetizer servings
Be sure you use Italian fontina in this recipe. Danish fontina will not melt properly. If you absolutely can't find Italian fontina, brie (with the rind removed) will also work great here.
1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces
6 cloves garlic, thinly sliced
1 tbsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
3 tbsp extra virgin olive oil
1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler.
Spread cheese out in the bottom of a 12-inch cast iron pan. Drizzle olive oil over the cheese. Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese. Sprinkle salt and pepper over the top of the cheese.
Bake for 6 minutes, until the cheese is bubbly and melted through. Carefully remove the pan from the oven and set it on a heatproof surface - the pan will be hot! Serve immediately.
source: adapted from How Easy is That? by Ina Garten