Tuesday, November 09, 2010

ina garten's baked fontina

$&(*^%@#!!!!!!! is the best way to describe this appetizer - it's basically an easier way to make fondue while still looking elegant.  this recipe is from ina's new cookbook (how easy is that?) that came out a few weeks ago.  foodies on the blogosphere were already going crazy over this dish and i knew i was going to have to join in on the fun. we had a girls night last weekend and i asked one of the gals (lynn) if she would mind making this. there were only four of us and we basically devoured the entire thing. enjoy!

1 1/2 pounds italian fontina, cut into 1-inch dice
1/4 cup olive oil
6 cloves garlic, minced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty french baguette

preheat the broiler and adjust the oven rack to 5-6 inches from the heat source.

scatter the fontina cubes evenly in a 12-inch skillet or cast-iron pan.  drizzle with the olive oil. combine the garlic, thyme, and rosemary, and sprinkle evenly over the cheese.  sprinkle with the salt and pepper.

place the pan under the broiler for 5-6 minutes, or until the cheese is melted, bubbling, and starting to brown.

serve family-style:  right out of the oven with crusty chunks of bread for dipping.

gooey, cheesey, deliciousness.

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