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
baguette
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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