Herbs and Lavender Fontina Dip

What you will need

8 Oz. Fontina cheese
6 Cherry Tomatoes, halved
3 Garlic cloves, peeled and finely minced
1 Small shallot, sliced
2 Tbsp. Fresh basil, chopped
2 Tbsp. Fresh flat leaf parsley, chopped
1/2 Tsp. Dried Herbs de Provence
1 Tbsp. Patricia and Paul Lavender Balsamic Vinegar
2 Tbsp. Patricia and Paul Herbs de Provence Olive Oil
Kosher salt and freshly ground black pepper to taste
1 Baguette, sliced and toasted.
Preparation
1) Preheat the oven to 400 degrees.
2) In each of two small cast iron skillets or mini casserole dishes, add 1 1/2 teaspoons of olive
oil, half the chopped garlic and half the sliced shallots. Add half the cherry tomatoes into each
skillet and place in the oven for 10 minutes to let the veggies cook and soften in the oil.
3) Meanwhile, cut your bread and toast under the broiler.
4) Remove the skillets from the oven and add half the cheese into each one. Top each with half
the fresh herbs, half the herbs de provence, half of the balsamic vinegar and another 1 1/2
teaspoons of olive oil. Sprinkle both with salt and pepper and place back in the oven for 20
minutes.
5) When the cheese mixture is bubbling and the cheese is melted and flavored with all the herbs
and spices, it is ready to serve with the toasted baguette slices. Enjoy

Recipe by https://mycuratedtastes.com/