1 1/2 lb. fontina cheese, diced
1/2 lb other cheese that melts, diced
1/2 lb gruyere cheese, shredded
1/4 cup good olive oil
6 cloves garlic, pressed
1 TBS minced fresh thyme
1 TBS minced fresh rosemary
1 tsp. course salt
1 TBS fresh parsley
1 large baguette, cut into rounds

Turn on the broiler.

Put cheeses on the bottom of the pan. Sprinkle with olive oil, garlic, thyme, rosemary, salt and pepper into a large cast iron skillet.

Place under the broiler for 6 minutes, until bubbly and hot.

Remove from oven and sprinkle with parsley. Serve in the pan. Let everyone dip the baguette round into the gooey goodness!