Olive Garden Smoked Mozzarella Fonduta

Total Time
Prep 15 mins
Cook 10 mins

I had this appetizer last night and could not rest until I found a recipe for it! This is outstanding, you will love it!

Ingredients Nutrition


  1. Preheat oven to 450 degrees F.
  2. Arrange sliced Italian bread flat on a baking sheet and cover with foil. Set aside until ready to use.
  3. Combine sour cream, thyme, red pepper, cayenne pepper and four cheeses in a large bowl and blend thoroughly.
  5. Spray an 8x10-inch casserole dish with pan spray, then use a spatula to transfer the mixture.
  7. 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.
  8. TO BAKE:.
  9. Place casserole dish or baking sheet with individual bowls on center rack in oven.
  10. 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.
  11. TO SERVE:.
  12. 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.
  13. *This recipe calls for one of these two cheeses to be smoked and one to be regular).


Most Helpful

This is yummy!!! I was pleased that the texture was very much like Olive Garden's. Actually I think the texture was better! It stayed smooth and soft was a long time. At OG it sets up after awhile. Part of this could be because we used Smoked Gouda, Provolone, Mozzarella, and Parmesan.

We could not find smoked provolone or mozzarella but the Gouda was great! I love how you can do this in a casserole dish or individual. We threw in sun-dried tomatoes! Wonderful addition!

Makes a ton!

nmr1008 July 26, 2012

This is an excellent recipe. I made it with Smoked Mozzarella and Fontina. My friend and I had eaten this at Olive Garden two days before. We both felt that my version was even better than what we had eaten there. I would suggest two things in the preparation. Remove the hard skin from the mozzarella and freeze the cheeses before you grated them to make it easier. Thanks for sharing this.

GailBurgess September 25, 2010

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