Baked Point Reyes Toma
Recipe adapted from Barefoot Contessa, Ina Garten
1½ pounds Point Reyes Toma, rind removed and diced into 1-inch cubes
¼ cup olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette
Preheat the broiler and position the oven rack 5 inches from the heat.
Distribute the cubes of Toma 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.
Serve the baked Toma right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.
