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Serves Eight
Wine Pairing Recommendation: Beringer PVS White Zinfandel

Smoked Mozzarella Fonduta photo download

Ingredients: 1 loaf Italian bread, such as ciabatta or semolina, sliced into ¼ inch slices 1 cup sour cream 1 teaspoon thyme ½ teaspoon crushed red pepper ¼ teaspoon cayenne pepper 3 cups shredded mozzarella or smoked mozzarella cheese* 3 cups shredded smoked provolone or provolone cheese* (* This recipe calls for one of these two cheeses to be smoked and one to be regular) 3 tablespoons grated Parmesan cheese 3 tablespoons grated Romano cheese 8 teaspoons fresh diced tomatoes Fresh chopped parsley

 Preparation:

• 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.