Baked Fontina
INGREDIENTS
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1 1/2 pounds Italian Fontina , rind removed and 1-inch-diced
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1/4 cup good olive oil
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6 garlic cloves, thinly sliced
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1 tablespoon minced fresh thyme leaves
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1 teaspoon minced fresh rosemary leaves
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1 teaspoon kosher salt
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1 teaspoon freshly ground black pepper
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1 crusty French baguette
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