Friday, October 18, 2013

Baked Fontina with Sun-Dried Tomatoes

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
Olive Oil
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,
glorify God..."
1 Peter 2:12
yum, yum, yum-oh!
Adapted from Barefoot Contessa how easy is that?  by Ina Garten, page 97


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