Baked Fontina With Garlic, Olive Oil, And Thyme

• 1 1/2 lbs italian fontina, soft brown rind trimmed and discarded, cut into 1-inch dice
• 1/4 cup olive oil
• 6 garlic cloves, thinly sliced
• 1 tablespoon thyme
• 1 teaspoon chopped rosemary
• salt
• fresh ground black pepper
• sliced country bread or roll

1. Preheat the broiler.
2. For individual servings, divide the fontina among four 6-inch cast-iron pans.
3. Drizzle with olive oil and scatter the garlic, thyme, and rosemary over the cheese. Season with salt and pepper. For one large pan, use a 12-inch cast-iron skillet and follow the same directions.
4. Broil until the cheese is melted and bubbly, 6 to 7 minutes.
5. Serve each person an individual pan, setting it on a trivet or napkin, or serve from the 12-inch pan set in the center of the table, with the bread alongside for dunking.

italian fontina, olive oil, garlic, thyme, rosemary, salt, fresh ground black pepper, country bread

Taken from www.food.com/recipe/baked-fontina-with-garlic-olive-oil-and-thyme-389114 (may not work)