CHEESE DIP FOR TWO
*Ingredients available at the farmers’ market
- ¼ pound Fontina cheese*
- ¼ pound Gruyere cheese*
- 1 Tablespoon olive oil
- 1 Tablespoon white wine*
- Fresh thyme*
- Fresh chives*
- Baguette slices*
- 1 clove garlic*
- Remove the rinds and cut the cheese into cubes, about ½ to 1 inch. Put them in a small cast iron pan or another broiler friendly pan, about 6 inches. Add the oil and wine. Sprinkle the herbs across the cheese.
- Broil about 5 inches from the broiler for about 10 minutes or until the cheese is browned and bubbly.
- Slice the bread. Heat a grill pan over medium to high heat and toast the slices until they are browned. While the bread is warm, run the cut side of the garlic along the surface to give a subtle flavor.
I used Mercy Cheese from Argyle Cheese Farmer and High Rock Cheese from Homestead Artisans of Longview Farm.