Baked Italian Fontina Fondue

I admit I haven't tried this, but there were rave comments on this recipe by those who had.
It's important that it's Italian fontina cheese.  Whole Foods and Trader Joe's carry it, or you can buy it from cheesesupply.com.  OR you can substitute brie or provolone cheese.  That would be so much easier and less expensive.
It serves 10-12 as an appetizer, so you may want to halve the recipe.  Also, you can use any flatter baking dish, or put it inside a hollowed out loaf of bread, and use the chunks to dip it.  (This info is all from the comments and Ina, the Barefoot Contessa, whose recipe this is.
This makes my mouth water, just reading about it!

Baked Italian Fontina

Posted By smellslikehome On November 21, 2011 @ 3:32 pm

Baked Fontina
source: adapted from How Easy is That? by Ina Garten

Ingredients:

• 1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces
• 6 cloves garlic, thinly sliced
• 1 tbsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 3 tbsp extra virgin olive oil
• 1/2 tsp Kosher salt
• 1/2 tsp freshly ground black pepper

Instructions:

1. Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler.
2. Spread cheese out in the bottom of a 12-inch cast iron pan.  Drizzle olive oil over the cheese.  Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese.  Sprinkle salt and pepper over the top of the cheese.
3. Bake for 6 minutes, until the cheese is bubbly and melted through.  Carefully remove the pan from the oven and set it on a heatproof surface – the pan will be hot!  Serve immediately.

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