Olive Garden Smoked Mozzarella Fonduta
photo by alligirl
- Ready In:
- 1 loaf Italian bread, sliced into 1/4 inch slices (such as ciabatta or semolina)
- 1 cup sour cream (Do not substitute light or fat free)
- 1 teaspoon thyme
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon cayenne pepper
- 3 cups shredded mozzarella cheese or 3 cups smoked mozzarella cheese, cheese*
- 3 cups shredded smoked provolone cheese or 3 cups provolone cheese, cheese*
- 3 tablespoons grated parmesan cheese
- 3 tablespoons grated romano cheese
- 8 teaspoons fresh diced tomatoes
- chopped fresh parsley
- 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.
- 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.
- *This recipe calls for one of these two cheeses to be smoked and one to be regular).
Questions & Replies
Got a question? Share it with the community!
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. <br/><br/>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! <br/><br/>Makes a ton!
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.
RECIPE SUBMITTED BY
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.