1 large garlic clove, finely minced
1-1/2 pounds Italian fontina, rind removed and small-diced
1/2 teaspoon dried thyme leaves
kosher salt and freshly ground black pepper
crusty French baguette, for dipping
Directions:
Position the oven rack 5 inches away from the heat element and preheat the broiler.
In a 12-inch cast-iron skillet, drizzle in the olive oil and swirl to coat the bottom of the pan; sprinkle in the garlic; tumble in the cheese, season with the thyme and some salt and pepper.
Broil until the cheese is melted and bubbly, about 5 to 7 minutes. If you make and transfer to a fondue pot, or a small slow cooker, you can triple this and use as an appetizer.
Serve immediately with the bread.
Makes 4 servings
Shared by Linda Gonzalez
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