Five Cheese Fonduta Recipes

Steps:

• In a small saucepan, bring the tomato-basil sauce and red pepper flakes to a simmer over medium heat. Cook uncovered until thick, 20 to 25 minutes. Remove the pan from the heat and stir in the basil.
• Preheat the broiler.
• Place six 5-ounce ramekins on a baking sheet. Divide the sauce equally among the ramekins. Divide the prosciutto among the ramekins. Place the slices of mozzarella between 3 paper towels to absorb any excess moisture. Place the slices of mozzarella on top of the prosciutto. Season with salt and pepper. Sprinkle the Gruyere on top.
• Broil until the cheese is melted and golden brown, 5 to 8 minutes. Serve with grilled bread.

Steps:

• Heat the milk and heavy cream in a medium saucepan over medium heat, being careful not to scorch the bottom. Beat the eggs in a medium bowl until homogenous, then set aside. When the milk mixture begins to simmer, add 1 ladleful to the eggs and whisk to combine. Repeat with 2 more ladlefuls, making sure to whisk thoroughly between each addition. Pour the egg mixture back into the simmering milk and reduce the heat to low. Cook, whisking, until the mixture thickens and coats the back of a spoon, 5 to 7 minutes. Remove from the heat and whisk in the mascarpone and fontina until melted. Transfer to a serving bowl and shave the truffle on top, if using. Serve with salami, garlic bread or your favorite crudites!

Steps:

• Combine cornstarch and mustard in medium saucepan. Add wine; whisk until completely dissolved.
• Add VELVEETA; cook on medium heat 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently.
• Add cheddar; cook and stir 2 to 3 min. or until melted.

Steps:

• 1. Preheat oven to 450 F. Arrange sliced Italian bread flat on a baking sheet.
• 2. Cover with foil. Set aside until ready to use.
• 3. Combine sour cream, thyme, red pepper, cayenne pepper, and four kinds of cheese in a large bowl. Blend thoroughly.
• 4. If serving family style, spray an 8" x 10" casserole dish with pan spray.
• 5. 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.
• 6. Bake on center rack in oven.
• 7. After five minutes, place the baking sheet with bread, still covered, in the oven. Bake for an additional five minutes.
• 8. Remove bread and fonduta from the oven. Garnish with diced tomatoes and parsley. Arrange bread slices around the bowl(s) and serve immediately.

Steps:

• In top of a double boiler set over simmering water, melt butter. In a bowl, whisk together the milk and the yolks; stir in the cheese.
• Whisking constantly, slowly add egg and cheese mixture into butter. Continue whisking until mixture has melted and thickened slightly, 8 to 10 minutes.
• Transfer fonduta to a warmed bowl and garnish with shaved truffle or truffle oil, if desired. Serve with bread, potatoes or asparagus, for dipping. Alternatively, arrange asparagus on a platter, drizzle with fonduta, and garnish with shaved truffle or truffle oil.

Steps:

• Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. Whisk in wine, mustard, and cayenne.
• Mix heavy whipping cream into the flour-butter mixture; cook and stir until thickened, about 5 minutes. Add fontina cheese; stir until melted, about 1 minute. Transfer to a fondue pot.

Steps:

• Bring the wine to a boil in a small saucepan.
• Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
• Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.

Steps:

• Bring broth to boil in large saucepan. Meanwhile, combine remaining ingredients.
• Add cheese mixture gradually to broth, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
• Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot to serve.

Steps:

• 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).