Baked Fontina

1 ½ lb. Italian Fontina, rind removed and 1 in. diced
¼ c. good olive oil
6 garlic cloves, thinly sliced
1 tbsp. fresh minced thyme leaves
1 tsp. minced fresh rosemary leaves
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 crusty French baguette

1.Preheat the broiler and position the rack 5in. from the heat.
2.Distribute the cubes of Fontina evenly in a 12-inch cast iron skillet. Drizzle on the olive oil. Combine the garlic, thyme and rosemary and sprinkle over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
3.Serve the baked Fontina family style—right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.