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