Sauté the brussel sprouts in the pan for 2 minutes, tossing occasionally. Then stir in minced garlic. Season with salt and freshly ground pepper to taste. Cook it for about 10 seconds. Cover the pan. The steam will cook the brussel sprouts a little more to fork tender but still has bright green color. DO NOT OVER COOK OR THE COLOR WILL CHANGE YELLOWISH. Uncover the pan and turn off the heat. Sprinkle crispy bacon on top. Add freshly grated fontina cheese on top.