Ina's Baked Fontina is basically cheese fondue that you scoop up with bread. The recipe calls for 1 1/2lbs of Italian Fontina Val d'Aosta cheese, olive oil, 6 garlic cloves thinly sliced, 1tbsp minced fresh thyme leaves, 1tsp minced fresh rosemary leaves, kosher salt, fresh ground black pepper and some bread. Dice the cheese into cubes and distribute evenly in a 12-inch cast iron skillet. Drizzle the EVOO and sprinkle the remaining ingredients on top of the cheese. Broil for 6 minutes and serve piping hot with bread. We served it with some baguette, sourdough and a yummy green salad. The dish was delicious but very rich. Next time I would use half the amount of EVOO she calls for (1/8 of a cup instead of 1/4).
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