As promised, I’m back today sharing a recipe from the Valentine’s Day dinner I cooked this past week. When I was trying to brainstorm what I wanted to serve, I decided that I wanted to serve a multi-course meal (something I’ve never done), and that I wanted to keep an Italian theme throughout. I ended up making four courses, with the first one being an appetizer-type dish. I found a couple recipes online, and decided to improvise a recipe based on those I found.
Apparently the original recipe of this dish is copycat-type recipe from the Olive Garden’s Mozzarella Fonduta. I had never tried this though, so I was pretty curious as to how it would turn out. Well, I’m pleased to say it was incredibly delicious. Seriously, we probably would have been fine just eating this, I’m talking instant favorite. So without further adieu, here is my version of an oven-baked mozzarella fondue!
Baked Mozzarella Fondue
- 3 cups mozzarella, shredded
- 3 cups smoked provolone, shredded (I bought two packs of Sargento’s mozzarella/provolone blend, and then used two extra cups of mozzarella)
- About 5 tablespoons of grated parmesan
- 1 cup full-fat sour cream
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- In a bowl, combine all of the ingredients and mix until thoroughly incorporated (you may need a little extra sour cream).
- Transfer the cheese mix to your baking dish (I used a 9×9 dish) and evenly spread it out.
- Bake at 450 degrees (F) for 10-15 minutes, or until hot and bubbly.
- After baking, I topped with some diced roma tomatoes (marinated in balsamic vinegar) and chopped basil!
- Serve with crusty baguettes, or any other bread/cracker you would like! I made homemade baguettes using Laura Vitale’s recipe, and they were the perfect thing to accompany the yummy fondue!
There you have it! I hope that you give this recipe a try, and that you enjoy it when you do! Xo,