Fontina Crostini with Lemon Gremolata

Cuisine at Home, December 2011

Serves 8

For the Gremolata, combine:

2 Tbsp grated Parmesan

1 Tbsp each minced lemon zest and fresh thyme

1 tsp minced garlic

1/2 tsp each kosher salt and black pepper

1/3 tsp red pepper flakes

For the Crostini, Brush:

16 baguette slices, 1/2-inch thick

2 Tbsp olive oil

16 thin slices of Fontina cheese, 8oz.

Preheat broiler with rack 6 inches from element. Line a baking sheet with foil.

For the gremolata, combine

Parmesan, zest, thyme, garlic, slat, black pepper, and pepper flakes in a small bowl; set aside.

For the crostini, brush bread on one side with oil. Arrange slices on prepared baking sheet, oiled side up; broil until lightly toasted, 1-2 minutes.

Top each crostini with 1 slice of cheese. Divide gremolata mixture among crostini broil until cheese melts, 1-2 minutes more.