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.
Kowalski's Extra Virgin Olive Oil
- crusty bread, for serving
Directions
- Preheat a broiler.
- 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 cheese mixture 5" from preheated broiler until cheese is bubbly, melted and starting to brown.
- Carefully remove pan from oven; place on a heatproof surface (the pan will be hot).
- Serve immediately with hunks of crusty bread.
