2:21 am - Sunday, August 18 2019
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Baked Fontina Dip

baked fontina dip by The Culinary ChaseI was on the train into the city and caught a glimpse into my future.  I spotted an elderly couple who were deep in conversation.  They looked so cute together; her silver hair was a bit disheveled and his white mane slicked back.

  Both were in great shape.  He pulled out two books from his bag and gave one to his wife.  She smiled.  As I watched from a distance, it occurred to me that this could be us in a few years.  I wondered if we will be as energetic, outgoing, and loving as we are now?  With a relatively healthy lifestyle, a natural yearning to be active and inquisitive, I have to say yes.  I encourage John to do things that are out of his comfort zone and he does the same for me.  I glanced up and the lady is already out of her seat waiting for the train to pull into Grand Central.  I catch her looking back at her husband…she smiles and he laughs (a private joke no doubt).  Yep, this is exactly where I want to be when I reach their age.

Serves 4 to 6
adapted from Barefoot Contessa

1 lb. fontina cheese, rind removed and cut into chunks (can also use gruyère, provolone or gouda)
1/4 cup olive oil
4 garlic cloves, thinly sliced
2 teaspoons fresh rosemary, minced
sea salt and freshly ground black pepper

fontina cheese melt by The Culinary ChasePreheat broiler and position the oven rack 5″ from the heat. Distribute fontina evenly in a 12-inch stainless steel pan. Drizzle on the olive oil. Combine the garlic and rosemary and sprinkle it over the cheese. Season with salt and pepper and place the pan under the broiler for 5 minutes, until the cheese is melted, bubbling and starts to brown.

The Culinary Chase’s Note: Serve this straight out of the oven and let everyone scoop up the melted cheese with chunks of bread.  If you liked this dish, try spicy baked Greek feta.  Enjoy!

The post Baked Fontina Dip appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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