Baked Fontina Cheese with Herbs

Ingredients:

• 1½ pounds of Fontina cheese, rind removed and cubed into 1 inch pieces
• ¼ cup of High-Hand Olive Oil Company Spanish Hojiblanca Extra Virgin Olive Oil
• 6 cloves of garlic, minced
• 1 tablespoon of fresh thyme, minced
• 1 teaspoon of fresh rosemary, minced
• 1 teaspoon of kosher salt
• 1 teaspoon of freshly ground black pepper
• 1 loaf of crusty baguette, sliced
• ¼ cup of High-Hand Olive Oil Company Fig Dark Balsamic Vinegar, for drizzling

Preparation:

1. Preheat the oven on Broil and position oven rack about 5″ from heat.
2. While you are preparing the other ingredients, spread a sliced baguette on a baking sheet and lightly toast the bread under the broiler. After the bread has been toasted, lightly rub each piece with a raw garlic clove.
3. Next, spread the cubes of cheese in black cast iron skillet and drizzle with ¼ cup of High-Hand Olive Oil Company Spanish Hojiblanca Extra Virgin Olive Oil.
4. Combine the garlic, thyme and rosemary and sprinkle over the cheese. Then, sprinkle with salt and pepper to taste.
5. Place the skillet in the oven, under the broiler for 6 minutes, or until cheese is melted and bubbly and starts to brown.
6. Serve immediately and enjoy with sliced baguette and a drizzle of High-Hand Olive Oil Company Fig Dark Balsamic Vinegar on top.

Note: You can change the flavors of this recipe by using other High-Hand Olive Oil Company oils and balsamic vinegar, or by trying other cheeses.