Baked Fontina
Ingredients
A note about gluten: When served with gluten-free bread or crackers, this recipe is gluten free.
¾ lb.
Fontina Valle d'Aosta (from the Specialty Cheese Department), rind removed, cut into 1" cubes
2 cloves
garlic, minced
1 ½ tsp.
finely chopped fresh rosemary
½ tsp.
finely chopped fresh thyme
½ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
¼ tsp.
crushed red pepper flakes
1 ½ tbsp.
olive oil
Directions
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.
