Smoked Mozzarella Fondue Recipe 45

Steps:

• Preheat oven to 350ºF. In a large bowl, combine cream cheese, cheeses, sour cream, thyme, Italian seasoning and red pepper flakes. Stir together until smooth and fully combined. Season with salt and pepper. Transfer cheese mixture into a small skillet. Bake until cheese is bubbling, around 20-25 minutes. Broil if desired. Garnish with tomato and parsley and serve with baguette.

Steps:

• 1. Preheat oven to 450 F. Arrange sliced Italian bread flat on a baking sheet.
• 2. Cover with foil. Set aside until ready to use.
• 3. Combine sour cream, thyme, red pepper, cayenne pepper, and four kinds of cheese in a large bowl. Blend thoroughly.
• 4. If serving family style, spray an 8" x 10" casserole dish with pan spray.
• 5. 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.
• 6. Bake on center rack in oven.
• 7. After five minutes, place the baking sheet with bread, still covered, in the oven. Bake for an additional five minutes.
• 8. Remove bread and fonduta from the oven. Garnish with diced tomatoes and parsley. Arrange bread slices around the bowl(s) and serve immediately.

Steps:

• In a small saucepan, bring the tomato-basil sauce and red pepper flakes to a simmer over medium heat. Cook uncovered until thick, 20 to 25 minutes. Remove the pan from the heat and stir in the basil.
• Preheat the broiler.
• Place six 5-ounce ramekins on a baking sheet. Divide the sauce equally among the ramekins. Divide the prosciutto among the ramekins. Place the slices of mozzarella between 3 paper towels to absorb any excess moisture. Place the slices of mozzarella on top of the prosciutto. Season with salt and pepper. Sprinkle the Gruyere on top.
• Broil until the cheese is melted and golden brown, 5 to 8 minutes. Serve with grilled bread.

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:

• 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.