Smoked Mozzaarella Fonduta

SMOKED MOZZARELLA FONDUTA

1 pkg Italian bread, sliced into 1/4 slices

1 cup sour cream

1 teaspoon [fresh thyme], chopped

[1/4 cup fresh basil, chopped]

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon cayenne pepper

3 cups shredded smoked mozzarella or smoked provolone

3 cups shredded mozzarella (NOT smoked and not low-fat)

3 tablespoons grated Parmesan

3 tablespoons grated Romano (I used twice as much Parm, since I didn't have Romano)

1 small tomato, diced

[extra fresh basil, chopped]

**NOTE: this recipe calls for one of the two main cheeses to be smoked and one to be regular.

1. Preheat oven to 450 degrees F.  Arrange sliced Italian bread flat on a baking sheet and cover with foil.  Set aside.

2. Combine sour cream, thyme, basil, red pepper, cayenne pepper and cheeses in a large , bowl and blend thoroughly.  If serving family style, spray an 8x10 inch casserole dish with Pam, then use a spatula to transfer the mixture.  For individual servings, spray eight individual heat-resistant serving bowls, such as ramekins or custard cups with Pam and fill each with 1/2 cup of mixture.  Spread cheese mixture to create an even surface.

3.  Place individual bowls on a baking sheet.  Place in oven at center position.  After five minutes, place baking sheet, still covered, on top rack in oven.  Bake for an additional 7 minutes.  Remove bread and fonduta from oven, and garnish with diced tomatoes and basil.  Arrange bread slices around bowl and serve immediately.

 

Made for a holiday party and LOOOVED IT