Community Pick
Olive Garden Smoked Mozzarella Fonduta
photo by alligirl
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 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
-
TO SERVE
- 8 teaspoons fresh diced tomatoes
- chopped fresh parsley
directions
- 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).
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Reviews
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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!
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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.
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RECIPE SUBMITTED BY
Cook4_6
United States
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.