Mozzarella Fonduta
- One 28-ounce jar tomato-basil sauce, such as Giada De Laurentiis for Target
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup chopped fresh basil
- 4 ounces thinly-sliced prosciutto, chopped into 1/2-inch pieces
- One 7- to 8-ounce ball fresh mozzarella, sliced into six 1/4- to 1/3-inch-thick slices
- Kosher salt and freshly ground black pepper
- 3/4 cup (2 ounces) shredded Gruyere
- Serving suggestion: grilled bread
- Special equipment: six 5-ounce ramekins
- In a small saucepan, bring the tomato-basil sauce and red pepper flakes to a simmer over medium heat.
- Cook uncovered until thick, 20 to 25 minutes.
- Remove the pan from the heat and stir in the basil.
- Preheat the broiler.
- Place six 5-ounce ramekins on a baking sheet.
- Divide the sauce equally among the ramekins.
- Divide the prosciutto among the ramekins.
- Place the slices of mozzarella between 3 paper towels to absorb any excess moisture.
- Place the slices of mozzarella on top of the prosciutto.
- Season with salt and pepper.
- Sprinkle the Gruyere on top.
- Broil until the cheese is melted and golden brown, 5 to 8 minutes.
- Serve with grilled bread.
tomatobasil sauce, red pepper, fresh basil, fresh mozzarella, kosher salt, gruyere, suggestion, ramekins
Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/mozzarella-fonduta-recipe.html (may not work)