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.