Baked Fontina

Very Easy
Serves 4

3/4 lb. Bambina Fontina, rind removed, cut into 1" cubes

2 cloves garlic, minced

1/2 tsp. fresh thyme, finely chopped

1 1/2 tsp. fresh rosemary, chopped

1/2 tsp. kosher salt

1/4 tsp. coarsely ground black pepper

1/4 tsp. crushed red pepper flakes

1 1/2 tbsp. Kowalski's Extra Virgin Olive Oil


Scatter cheese in the bottom of a 9-10" cast iron skillet or glass pie plate. Sprinkle garlic, herbs, salt and peppers over cheese; drizzle with oil. Broil 5" from a preheated broiler until the cheese is bubbly, melted and starting to brown. Carefully remove the pan from the oven and place on a heatproof surface – the pan will be hot! Serve immediately with hunks of crusty bread.