Baked Fontina Cheese Dip

It is the official week of the beginning of fall and it has definitely been showing around here.  The leaves are turning their beautiful colors and there is a crispness in the air each morning...and then it goes back to 85 degrees.  Well, at least it feels like fall for a few hours each day.

This charming little farm is near our old house and my husband called me as he was driving by it the other morning to let me know that the pumpkins were out and so wonderfully displayed.  Thankfully I had my camera with me and was able to catch this great shot.  

For those cool nights, here is a warm cheese dip to take the chill off.  I will give you one warning, be careful when you are taking it out of the oven.  The olive oil and cheese are bubbly and popping and I gained a new grease burn from it (which I of course proudly shared with the chef at my cooking class).

Baked Fontina

Courtesy of Ina Garten (Barefoot Contessa)

1-1/2 pounds Italian Fontina cheese, rind removed and cut into 1-inch cubes

1/4 cup olive oil

6 garlic cloves, thinly sliced

1 Tablespoon minced fresh thyme leaves

1 teaspoon minced fresh rosemary leaves

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 crusty French baguette

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.  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 about 6 minutes, until the cheese is melted and bubbling and starts to brown.

Serve the baked Fontina family style, right out of the oven in the cast-iron pan with crusty chunks of bread.

** This recipe makes a large batch and is very rich, so I cut the recipe in half when I made it for our small family.