Copycat Olive Garden Five Cheese Fonduta
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Ingredients
- 8 oz block Philadelphia cream cheese, softened
- 8oz mozzarella, freshly grated/chopped (the kind still sitting in water)
- 1/2 cup freshly grated parmesan
- 4oz provolone, freshly grated
- 4oz fontina, freshly grated
- 1-2 teaspoon red pepper flakes (depending on how much kick you want)
- 1 Roma tomato, diced (excess moisture removed on papertowel)
- 1/4 cup butter, melted
- 3 garlic cloves, minced
- 1 loaf french baguette, sliced
- freshly ground black pepper
Directions
| Preheat oven to 450 degrees. Grease a glass Pyrex dish (I use a pie dish) with a little butter or non-stick spray. In a medium bowl, combine the softened cream cheese with all of the other cheeses. Mix well with a rubber spatula to combine thoroughly until smooth. Add the pepper flakes, freshly ground pepper and combine. | |
| Pour the mixture into the greased dish and level the mixture with spatula. Place it in the oven and cook for 15 minutes (prepare bread while cooking - see below). Turn the oven on Broil, add diced tomatoes into center of cheese mix and cook for an additional 3-4 minutes or so, until the top is bubbly and golden brown. | |
| While the cheese is cooking, slice the baguette and lay on a baking sheet. Add 1/4 cup of butter to a microwave safe bowl, add the minced garlic and microwave together for 30 seconds. Brush garlic butter onto each slice of baguette. Broil for 5-7 minutes until golden brown, rotating the pan half way through. |
