Baked Fontina with Garlic, Olive Oil, and Thyme
From the mind (and kitchen) of acclaimed chef Jimmy Bradley, this baked fontina is creamy and rich, and is sure to warm up your heart in just a few bites. With simple flavors that add to the depth of the dish, you wouldn’t want to share this anyway.
- 1 1/2 Pound Italian fontina, rind trimmed and discarded, cut into 1-inch pieces
- 1/4 Cup olive oil
- 6 cloves garlic, thinly sliced
- 1 Tablespoon thyme
- 1 Teaspoon chopped rosemary
- Salt and freshly ground black pepper
- Sliced country bread
Preheat the broiler.
Add the fontina in a12-inch cast-iron skillet. Drizzle with olive oil and scatter the garlic, thyme, and rosemary over the cheese. Season with salt and pepper.
Broil until the cheese is melted and bubbly, 6-7 minutes.
Serve with bread and enjoy!