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Jimmy Bradley's Baked Fontina With Olive Oil & Rosemary Focaccia

redcat15.jpg(From The Red Cat Cookbook, chef and owner of The Red Cat and The Harrison)

  • 1 1/2 lbs. Italian Fontina, soft, brown rind trimmed and discarded, cut into 1-inch dice
  • 1/4 cup olive oil
  • 6 cloves garlic, thinly sliced
  • 1 tablespoon thyme
  • 1 teaspoon chopped rosemary
  • Salt
  • Freshly ground black pepper
  • Sliced country bread or rolls

Preheat the broiler.  For individual servings, divide the Fontina among four 6-inch cast-iron pans.  Drizzle olive oil and scatter the garlic, thyme and rosemary over the cheese.  Season with salt and pepper.  For one large pan, use a 12-inch cast-iron skillet and follow the same directions.
Broil until the cheese is melted and bubbly, 6-7 minutes.
Serve each person an individual pan, setting it on a trivet or napkin, or serve the 12-inch pan from the center of the table.  Pass the bread alongside for dunking.

One Comment

  1. This is my new favorite appetizer! Melted cheese and garlic? What’s not to like? Having it for dinner with a green salad and an apple (and maybe six or seven chocolate chip cookies!)

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