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Baked Fontina

Vegetarian • Gluten free • 11 mins to make • Serves 10-12

Produce

6 cloves Garlic
1 tsp Rosemary, fresh
1 tbsp Thyme, fresh

Baking & Spices

1/2 tsp Black pepper, freshly ground
1/2 tsp Kosher salt

Oils & Vinegars

3 tbsp Olive oil, extra virgin

Dairy

1 1/2 lbs Italian fontina
Alison Burgess
Alison Burgess • 2 years ago

Baked Italian Fontina - with garlic, olive oil, fresh thyme and rosemary, salt and pepper...with a crusty loaf of bread