Baked Fontina with Sun-Dried Tomatoes
1-1/2 pounds Fontina Cheese, rind removed and 1-inch diced
1/4 Cup Olive Oil
6 Garlic Cloves, thinly sliced
1 Tablespoon minced fresh Thyme
1 Teaspoon minced fresh Rosemary
3 ounces Sun-dried Tomato halves, sliced
1 Teaspoon Kosher Salt
1 Teaspoon fresh Black Pepper
1 Baguette loaf
Preheat broiler and position oven rack 5 inches from heat.
Slice the Baguette on the bias into 1/2-inch slices and lightly brush with Olive Oil. Broil for 2-3 minutes, turn and broil another 1-2 minutes, until golden brown. Transfer to serving basket and set aside.
Evenly sprinkle the Fontina in a 12-inch cast iron skillet; drizzle with Olive Oil. Combine the Garlic, Thyme and Rosemary and sprinkle evenly over the cheese; top with Sun-Dried Tomatoes. Combine the Kosher Salt and Black Pepper and evenly sprinkle over the top. Broil for 6-8 minutes, until the cheese is melted and top is bubbly and starts to brown. Serve immediately with baguette toast. Serves 4-6 as a main dish; 12-14 as part of a Fondue Dinner.
"Having your behavior honest
among the Gentiles, that...
they may by your good works,
which they shall behold,
1 Peter 2:12
yum, yum, yum-oh!
Adapted from Barefoot Contessa how easy is that? by Ina Garten, page 97