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Baked Fontina

Notes: 

* Yield: 10-12 servings

* You must use Italian fontina in this recipe. Danish fontina will not melt properly.

* Could also be made in a small crock-pot

* Serve with crusty bread

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Ingredients: 

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


 

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