1 1/2lbs Italian Fontina Val d’Aosta cheese, rind removed, 1-inch-diced
1/4 cup extra virgin olive oil
6 cloves garlic, thinly sliced
1 Tbsp fresh thyme leaves, minced
1 tsp fresh rosemary leaves, minced
1 tsp sea salt
1 tsp freshly cracked black pepper
- 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, and 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 Fontina directly out of your cast-iron pan, and enjoy the wonderfully cheesy goodness immediately!