1595. Baked Gruyere Dip

In the cheese world, you have the Swiss fondue, which is a molten pot of multiple cheese varieties which you dip bread, cold cuts, or cornichons in, and you've got queso fundido, which is a Mexican pot of other varieties of molten cheese using tortilla chips as the carrying vehicle. This baked gruyere dip is neither.

All it is, is baked Swiss gruyere cheese with garlic and rosemary, rendered molten and spreadable to the ultimate cheese-affectionado hot appetizer.

Ingredients:

200g gruyère, sliced into cubes

1 Tbsp chopped rosemary

1 clove garlic, chopped

For dipping:

bread, sliced

cornichons

sliced frankfurter

Method:

Slice gruyère into cubes and place in a small cast-iron skillet.

Roughly chop the garlic, rosemary.

Sprinkle garlic and herbs over the cheese.

Broil on high for 6 to 8 minutes about 5 inches from the heat, until the cheese is bubbling and slightly browned.

Serve immediately in the cast iron pan with the dips.

If needed, you can easily re-heat in the oven by broiling again.

صحة و عافية