Baked Fontina

We live in the small town of Tipp City.  It has a cute old downtown full of shops.  I love to frequent these shops a little too often.  This summer, the town is under a huge construction project.  The streets and sidewalks are being redone.  While I fear the project may be chasing off some downtown visitors, we have made several outings just to watch the construction.

"We" includes my nieces and nephews.  They range from 6 months to 7 years.  I regularly watch two of them two days a week.  We are always excited when their cousins show up.  It is nice to get out of the house for a bit, take a walk and end up at the downtown construction.  It's like a live version of Bob the Builder.  They are absolutely fascinated by the backhoes and dump trucks.

Come out to Tipp City this weekend for the 2nd Hard Hat Shop Hop.  While you are here, take some time to check out the exciting project.

First, we walk up the bike path and let them use up some energy

Then, they sit and watch

Kara and Beau

Mom, Sadie, and Elias

Cole, Hannah, Elias, and Aidan

Ben made a large round of Fontina cheese recently.  I remembered watching a baked fontina recipe on Barefoot Contessa.  I was tired and only had dried herbs on hand.  Below is how we prepared the dish.  However, I strongly encourage checking out the original recipe here.

Baked Fontina

Picture does not do this delicious dish justice

Ingredients:
1 lb Fontina Cheese, cubed
2 Tbsp olive oil
1 tsp thyme
1/2 tsp rosemary
3 garlic cloves, diced
pinch of kosher salt
1/4 tsp pepper

Cube up the cheese and place in oven safe skillet.  Drizzle with olive oil.  Sprinkle thyme, rosemary, garlic, salt, and pepper.  Place under the broiler until melted and bubbly.

Serve with bread, tortilla chips, pita chips, or vegetables.