Olive Garden Smoked Mozzarella Fonduta Recipes

Steps:

• Combine sour cream, thyme, red pepper, cayenne pepper and four cheeses into a large bowl and blend thoroughly.
• Pour into a sprayed 9x9 casserole dish.
• Place on center rack in oven.
• Bake 10 minutes.
• Garnish with diced tomatoes and parsley in center of dish.
• Serve with toasted bread rounds.

Steps:

• Preheat oven to 450 degrees F.
• Arrange sliced Italian bread flat on a baking sheet and cover with foil. Set aside until ready to use.
• Combine sour cream, thyme, red pepper, cayenne pepper and four cheeses in a large bowl and blend thoroughly.
• IF SERVING FAMILY-STYLE:.
• Spray an 8x10-inch casserole dish with pan spray, then use a spatula to transfer the mixture.
• FOR INDIVIDUAL SERVINGS:.
• Spray eight individual heat-resistant serving bowls, such as souffle cups, with pan spray and fill each with 1/2 cup of mixture. Place individual bowls on a baking sheet. Using a large spoon, spread cheese mixture to create an even surface.
• TO BAKE:.
• Place casserole dish or baking sheet with individual bowls on center rack in oven.
• After five minutes, place baking sheet with bread, still covered, on top rack in oven. Bake for an additional five minutes. Remove bread and fonduta from oven.
• TO SERVE:.
• Garnish casserole dish with diced tomatoes and parsley in center of fonduta or divide evenly among smaller bowls. Arrange bread slices around bowl(s) and serve immediately.
• *This recipe calls for one of these two cheeses to be smoked and one to be regular).

Steps:

• Arrange sliced Italian bread flat on a baking sheet and cover with foil. Set aside until ready to use.
• Preheat oven to 450 degrees F.
• Combine sour cream, thyme, red pepper, cayenne pepper and four cheeses in a large bowl and blend thoroughly.
• If serving family-style , spray an 8" x 10" casserole dish with pan spray, then use a spatula to transfer the mixture. For individual servings, spray eight individual heat-resistant serving bowls, such as soufflé cups, with pan spray and fill each with ½ cup of mixture. Place individual bowls on a baking sheet.
• Using a large spoon, spread cheese mixture to create an even surface.
• Place casserole dish or baking sheet with individual bowls on center rack in oven.
• After five minutes, place baking sheet with bread, still covered, on top rack in oven. Bake for an additional five minutes.
• Remove bread and fonduta from oven.
• Garnish casserole dish with diced tomatoes and parsley in center of fonduta or divide evenly among smaller bowls.
• Arrange bread slices around bowl(s) and serve immediately.

Steps:

• Pare off the rind and cut the cheese into small dice. Put into the bowl of a double boiler, cover with milk (the milk should barely cover the cheese) and leave to steep for at least 8 hours or overnight.
• In the bottom half of the double boiler, heat the water until it is hot but not boiling. Place the bowl over the water and add the egg yolks and the butter.Cook over low heat, stirring constantly but leisurely with a wooden spoon.
• The moment the cheese is smooth and creamy, pour it into deep heated plates or shallow bowls and sprinkle them with truffle and pepper. Serve with the toast points.