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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
  • Helene Bourque

    Baked Fontina Chees

  • Jamie Fry

    Baked Italian Fontina - with garlic, olive oil, fresh thyme and rosemary, salt and pepper. And a reason to buy another cast iron pan - one of those cute little ones.

  • Erin B

    Baked Fontina Garlic Chees Dip by Smells Like Home, via Flickr

  • Andi Swanson

    You had me at Garlic Cheese Dip BAKED FONTINA Prep Time: 5 minutesCook Time: 6 minutesTotal Time: 11 minutes Yield: 10-12 appetizer servings Be sure you use Italian fontina in this recipe. Danish fontina will not melt properly. If you absolutely can't find Italian fontina, brie (with the rind removed) will also work great here.INGREDIENTS1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces 6 cloves garlic, thinly sliced 1 tbsp fresh thyme, chopped 1 tsp fresh rosemary, chopped 3 tbsp extra virgin olive oil 1/2 tsp Kosher salt 1/2 tsp freshly ground black pepper INSTRUCTIONS: Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler.Spread cheese out in the bottom of a 12-inch cast iron pan. Drizzle olive oil over the cheese. Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese. Sprinkle salt and pepper over the top of the cheese.Bake for 6 minutes, until the cheese is bubbly and melted through. Carefully remove the pan from the oven and set it on a heatproof surface - the pan will be hot! Serve imediately!

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