Olive Garden Smoked Mozzarella Fonduta Recipes

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:

• 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).

Steps:

• Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
• Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Steps:

• 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.