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!

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