Smoked Mozzarella Fonduta (serves 4)

The first time I had this at Olive Garden I knew that I would want to recreate it in my own kitchen. Here's the results, and they are pretty darn too, if you ask me.

- Chez

Ingredients:

• 1 loaf Italian bread, such as ciabatta or semolina, sliced into 1/4-inch slices



• 1/3 c. sour cream



• 1 tsp. thyme



• 1/2 tsp. crushed red pepper



• 1/4 tsp. cayenne pepper



• 1 c. shredde smoked mozzarella cheese



• 1 c. shredded provolone cheese



• 1 Tbsp. grated Parmesan cheese



• 1 Tbsp. grated Romano cheese



• 3 tsp. fresh diced tomatoes



• Fresh chopped parsley

Arrange sliced Italian bread flat on a baking sheet and cover with foil. Set aside until ready to use.

Preheat oven to 450 F.

Combine sour cream, thyme, red pepper, cayenne pepper and four cheeses in a large bowl and blend thoroughly.

Spray eight individual heat-resistant serving bowls, such as souffle cups, with pan spray and fill each with 1/2 c. 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 with diced tomatoes and parsley in center of fonduta among smaller bowls.

Arrange bread slices around bowls and serve immediately.