Baked Fontina

1-1/2lbs Italian Fontina (rind removed) and 1-inch diced
1/4 cup good oil olive
6 garlic cloves
1 Tbsp minced fresh thyme leaves
1 tsp minced fresh rosemary leaves
1 tsp kosher salt
1 tsp freshly ground black pepper
1 crust French baguette

Preheat the boiler and position the oven rack 5 inches from the heat.

Distribute the cubes of Fontina evenly in a 12-inch cast iron pan. Drizzle on the olive oil. Combine the garlic, thyme. and rosemary and sprinkle it 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.