YIELDS:
4-6 servings
PREP TIME:
0 hours 10 mins
COOK TIME:
0 hours 20-25 mins
TOTAL TIME:
0 hours 30-35 mins
ingredients
2 Oz. Gruyere cheese, cut into chunks or shredded
2 Oz. Parmesan cheese, cut into chunks or shredded
2 Oz. Comet cheese, cut into chunks or shredded
2 Oz. Raclette cheese, cut into chunks or shredded
2 Sprigs of fresh thyme, leaves removed from stem
½ Tsp. Calabrian Chili Flakes (optional)
1 Clove of garlic, peeled and cut in half
1 Toasted baguette of your favorite bread cut into slices
½ Cup Roasted Tomatoes in oil (See my recipe)
DIRECTIONS
1. Heat your oven to 350 degrees.
2. In one medium size cast iron skillet (or two mini skillets) distribute the cheese evenly. Sprinkle with the thyme leaves and chili flakes if using.
3. Bake in oven until cheese is melted and bubbly. About 20-25 minutes. (You can put it under the broiler if you prefer a lightly browned top – about 2 minutes) Top with the warm Roasted Tomatoes during the last 5 minutes of cook time. If you made the tomatoes ahead of time, be sure they are room temperature before adding to the cheese.
4. Serve the hot skillet with toasted or grilled Italian bread, sour dough or ciabatta bread slices that have been rubbed with the cut side of the garlic clove. YUMMO!
NOTE: This is just the most decadent appetizer for those that love cheese! All the cheese melts together to form a glorious ooey, gooey mass of cheese that can be spread on your grilled or toasted bread. If you like a little heat, use the Chili (as much or little as you like) When I’m grilling, I’ll cut the bread first and grill it on both sides. Then, rub the cut side of the garlic on the toasted bread and serve along side the cast iron skillet. The mini skillets make a great presentation…just remember to tell everyone that they are very, very hot. (I sometimes wrap a dishtowel around the handle to remind my guests.) While I love to top this with my Roasted Tomatoes in Garlic Oil, you can leave it bare. It works well that way too.
Another side note, this is a great way to use up the last bits and pieces of cheese that you have. I experiment all the time with different cheeses and since I love them all, I’ve really liked all the results. This particular combination happens to be a favorite with my guests when I plan ahead and am not cleaning out the fridge! Enjoy.
