Cheesy

Herbed Baked Cheese

Makes 8 to 10 servings

1 clove garlic, halved
2 cups shredded Swiss cheese
1 cup shredded mozzarella cheese
1 cup shredded fontina cheese
4 ounces cream cheese, cut into ½-inch pieces and softened
1½ teaspoons cornstarch
1½ teaspoons minced fresh rosemary, divided
1½ teaspoons minced fresh sage, divided
⅛ teaspoon crushed red pepper
Toasted baguette slices, to serve

1. Preheat oven to 375°.

2. Rub the inside of a 10-inch cast-iron skillet with cut sides of garlic.

3. In a medium bowl, stir together all cheese, cornstarch, and 1 teaspoon each rosemary and sage. Spoon mixture into prepared skillet; sprinkle with remaining ½ teaspoon each rosemary and sage and red pepper.

4. Bake until cheese is melted, about 15 minutes; stir until combined, 2 to 3 times. Serve immediately with baguette.

Fried Four-Cheese Balls

Makes about 24

Vegetable oil, for frying
4 large eggs
2 cups panko (Japanese bread crumbs)
1 (1-ounce) package ranch seasoning mix
1 tablespoon chopped fresh chives
2 cups shredded sharp Cheddar cheese
1 cup shredded Havarti cheese
1 cup shredded part-skim mozzarella cheese
1 cup shredded Swiss cheese
Marinara sauce, to serve

1. In a large Dutch oven, pour oil to a depth of 4 inches; heat over medium-high heat until a deep-fry thermometer registers 350°.

In a shallow dish,