Day 178

Our girl The Barefoot Contessa
convinced the owner of The Red Car restaurant in NYC
 to share this yummy dish.

BAKED FONTINA

1 1/2 pounds Italian Fontina Val d'Aosta cheese,

rind removed and 1-inch-diced

or use the Wisconsin variety

1/4 cup good olive oil

6 garlic cloves, thinly sliced

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

Directions

Preheat the broiler and position the oven rack 5 inches from the heat

Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan
Drizzle on the olive oil
Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil
Sprinkle with the salt and pepper
 and place the pan under the broiler for 6 minutes
 until the cheese is melted and bubbling and starts to brown
Serve the baked Fontina family-style
right out of the oven in the cast-iron pan
 with crusty chunks of bread for everyone to dip

This recipe was downloaded from her site
The cast iron pan keeps the cheese hot and runny