Ingredients
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1 loaf Italian bread, sliced into 1/4 inch slices (such as ciabatta or semolina)
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1 cup sour cream (Do not substitute light or fat free)
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1 teaspoon thyme
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1/2 teaspoon crushed red pepper flakes
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1/4 teaspoon cayenne pepper
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3 cups shredded mozzarella cheese or 3 cups smoked mozzarella cheese, cheese*
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3 cups shredded smoked provolone cheese or 3 cups provolone cheese, cheese*
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3 tablespoons grated parmesan cheese
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3 tablespoons grated romano cheese
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8 teaspoons fresh diced tomatoes
Instructions
- 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).