INGREDIENTS
2 lb
Italian Fontina cheese, rind removed, cubed (1-2-inch cubes)
1/2 cup
extra-virgin olive oil
8 cloves
garlic, thinly sliced
1 1/2 tbsp
thyme leaves, minced
1 1/2 tbsp
rosemary leaves, minced
1
French baguettes, sliced
salt and freshly ground pepper,