Baked Fontina


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
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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.