2 tbsp extra virgin olive oil

1/2 lb fontina cheese, cut into 1-inch dice

1/2 lb gruyere cheese, cut into 1-inch dice

3 cloves garlic, 2 minced and 1 cut in half (for rubbing bread)

1/2 tbsp fresh chives, minced

1/2 tsbp fresh rosemary, minced

1/2 tsp red pepper flakes

1/2 tsp salt

1 loaf sourdough (or any bread you like), thickly sliced


Start by grilling the bread. On an outdoor grill or grill pan over medium-high heat, places the slices directly on the grill until they have nice dark grill marks, about 4-5 minutes on each side. Immediately after taking them off the grill, rub each slice with a clove of garlic you have cut in half.

For fondue, all of the other ingredients into a small cast iron skillet (or any small oven safe dish) and toss everything together until everything is evenly distributed. Position a rack about 5 inches away from the top of your oven and turn on the BROILER. Place the skillet under the broiler for 5-7 minutes, until the cheese is brown and bubbly on top.

Serve immediately with grilled bread.