Recipe by CookingLaura
I think I got this off the olive garden website. This stuff is tasty.
Top Review by Kay D.
This was Fabulous! My family occasionally dines at Olive Garden, and when we do, we almost always have this appetizer.<br/>This is absolutely dead on, maybe even better.<br/>I used the smoked mozzarella, and aged asiago cheese instead of the provolone, and left out the pecorino romano.<br/>Absolutely delicious!
- 1 loaf Italian bread, sliced into 1/4 inch slices
- 1 cup sour cream
- 1 teaspoon thyme
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon cayenne pepper
- 3 cups mozzarella cheese or 3 cups smoked mozzarella cheese, shredded
- 3 cups smoked provolone cheese (one smoked, one not) or 3 cups provolone cheese, shredded (one smoked, one not)
- 3 tablespoons grated parmesan cheese
- 3 tablespoons grated pecorino romano cheese
- 8 teaspoons tomatoes, diced
- chopped fresh parsley
Directions See How It's Made
- 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.