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Baked Fontina with Rosemary and Thyme
Ingredients
  • 1 1/2 pounds fontina*, rind removed and 1-inch-diced
  • 1/4 cup extra-virgin 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
Steps
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