ROASTED ARTICHOKE FONDUTA
Artichoke hearts blended in a mozzarella, asiago and
romano cheese spread, then baked and served with crispy flatbread.
1 (14 oz.) can artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 teaspoon ground white pepper
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees. In a medium bowl, combine artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese. Bake for 15 to 20 minutes, or until hot and bubbly.
Notes: You can substitute an Italian blend of cheese for the mozzarella cheese and use roasted artichoke as well.