Baked Fontina With Garlic Olive Oil And Thyme

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A lovely appetizer from the red cat cookbook, rather like a fondue without all the paraphenalia needed..just a skillet and good crusty bread! Use italian fontina, not dutch because the dutch won't melt properly for this

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Steps

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Preheat the broiler.

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For individual servings , divide the fontina among four 6-inch cast-iron pans.

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Drizzle with olive oil and scatter the garlic , thyme , and rosemary over the cheese.

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Season with salt and pepper.

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For one large pan , use a 12-inch cast-iron skillet and follow the same directions.

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Broil until the cheese is melted and bubbly , 6 to 7 minutes.

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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.

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Ingredients

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