Baked Fontina with Rosemary and Thyme

alexandracooks.com

KLSMom

1 ½ pounds fontina*, rind removed and 1-inch-diced

¼ 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

Directions at alexandracooks.com

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