Baked Fontina

• 1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces


• 6 cloves garlic, thinly sliced


• 1 tbsp fresh thyme, chopped


• 1 tsp fresh rosemary, chopped


• 3 tbsp extra virgin olive oil


• 1/2 tsp Kosher salt


• 1/2 tsp freshly ground black pepper

1. Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler.
2. Spread cheese out in the bottom of a 12-inch cast iron pan.  Drizzle olive oil over the cheese.  Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese.  Sprinkle salt and pepper over the top of the cheese.
3. Bake for 6 minutes, until the cheese is bubbly and melted through.  Carefully remove the pan from the oven and set it on a heatproof surface – the pan will be hot!  Serve immediately.

Source: http://smells-like-home.com/2011/11/baked-fontina/