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Baked Fontina

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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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