Smoked Mozzarella Fondue
A creamy and indulgent fondue that combines smoky flavors and melty cheese, perfect for gatherings or cozy nights in.
Ingredients
For the Fondue
- 1 loaf Baguette A crusty baguette adds a delightful crunch to each bite.
- 2 tablespoons Olive oil A drizzle enhances the flavor of the bread beautifully.
- 1/2 cup Sour cream or plain Greek yogurt Creaminess from yogurt or sour cream provides richness.
- 1 cup Shredded mozzarella cheese The melty goodness of mozzarella is essential for fondue.
- 1/3 cup Grated Parmesan cheese Parmesan adds a salty, savory depth.
- 1/4 teaspoon Dried thyme This herb brings an aromatic touch to the cheese mixture.
- 1/4 teaspoon Red pepper flakes A hint of spice to awaken the palate.
- 4 ounces Smoked provolone cheese The star ingredient that brings the smoked flavor profile.
- a dash Cayenne pepper Adds an extra kick for those who love heat.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Slice your baguette into 1/4 to 1/2 inch pieces and arrange them in a single layer on a baking sheet.
- Drizzle the baguette slices with olive oil and bake for 5 minutes.
- Flip the slices and bake for another 3 minutes until perfectly toasted. Set aside for dipping.
Fondue Preparation
- Increase the oven temperature to 400°F (200°C).
- In a medium-sized bowl, combine sour cream, shredded mozzarella, grated Parmesan, dried thyme, red pepper flakes, and a dash of cayenne.
- Spread this mixture into a small baking dish and top it off with the layers of smoked provolone cheese.
- Bake until melted and bubbly, about 10 minutes.
- Switch to broil and place the dish on the top rack. Broil for roughly 1 minute until the cheese is slightly golden and has a delicious crust.
- Serve the fondue immediately alongside the toasted baguette slices.
Notes
For added texture, consider mixing in some chopped fresh herbs like parsley or chives. You can also add sautéed garlic for additional flavor. If you prefer a creamier consistency, add a splash of cream or milk. Be sure to watch the broiler closely to prevent burning.