loaf Italian bread. sliced into 1/4 inch slices (for example ciabatta or semolina)
cup sour cream (Don't substitute light or free of fat)
teaspoonthyme
/2 teaspoon crushed red pepper flakes
/4 teaspoon red pepper cayenne
cups shredded mozzarella cheese or 3 cups smoked mozzarella cheese. cheese*
cups shreddedsmoked provolone cheese or 3 cups provolone cheese. cheese*
tablespoons grated mozzarella dairy product
tablespoons grated romano cheese
Directions:
Preheat oven to 450 levels F.
Arrange sliced Italian bread flat on the baking sheet and canopy with foil. Put aside until available.
Combine sour cream, thyme, red pepper, red pepper cayenne and 4 cheeses inside a large bowl and blend completely.
IF SERVING FAMILY-STYLE:.
Spray an 8x10-inch casserole dish with pan spray, then make use of a spatula to transfer the mix.
FOR INDIVIDUAL SERVINGS:.
Spray eight individual heat-resistant serving bowls, for example souffle cups, with pan spray and fill each with 1/2 cup of mixture. Place individual bowls on the baking sheet. Utilizing a large spoon, spread cheese mixture to produce a level surface.
Place casserole dish or baking sheet with individual bowls on center rack in oven.
After 5 minutes, place baking sheet with bread, still covered, on the top rack in oven. Bake for the next 5 minutes. Remove bread and fonduta from oven.
Garnish casserole dish with diced tomato plants and parsley in center of fonduta or divide evenly among smaller sized bowls. Arrange bread slices around bowl(s) and serve immediately.
*This recipe requires one of these simple two cheeses to become smoked and something to become regular).
