Talk About Cheesy

I stumbled on an intriguing recipe recently, always a happy occurrence.  Entitled Baked Fontina, it appeared to be a close cousin to Fondue, an easy-enough dish we routinely enjoy putting together and savouring.  This was easier, and involved cheese we had not previously used; cut cheese in chunks, drizzle with OO, season with thyme, rosemary, garlic, pepper, and salt, and broil for 6 to 8 minutes.

And it turned out to be just about that easy, to boot.

Delectable stuff, not quite as drippy/runny and easy to retrieve with your bread-bit as proper fondue is.  But the payback is that this includes crusty browned cheese bits!  Remember them?

Recommended.  This is from Ina Garten's Barefoot Contessa - How Easy Is That?