This fondue bread appetizer is gooey, cheesy, and perfectly springy!
Turn a little store-bought dough into a cheesy fondue flower! It’s an adorable appetizer to set any spring table.
Heidi VanValkenburg, with Rhodes Bake and Serv, shared how to make this blooming bread centerpiece.
Fondue Flower
Prep Time: 15 min.
Bake Time: 20 min.
Servings: 6
INGREDIENTS
- 7 Rhodes White Dinner Rolls, dough thawed to room temperature
- 4 oz fontina, cubed at 1/4 inch
- 4 oz havarti, cubed at 1/4 inch
- 1 Tablespoon fresh chopped rosemary
- 1 Tablespoon fresh chopped thyme
- 2 teaspoon crushed garlic
- 1 Tablespoon butter, melted
METHOD
Cut one roll into six equal pieces.
Roll each into a 3×1 inch strip, and arrange them like petals on a greased baking sheet, leaving a 2-inch circle in the center.
Take another full roll and roll it into an 8-inch rope. Form a loop, pinch the ends together, and press around one of the flat strips to shape another petal.
Repeat with the remaining rolls until you’ve formed a full flower.
Let it rise for 30 minutes, covered with sprayed plastic wrap.
While rising, combine cheeses, rosemary, thyme and garlic in a bowl and mix to coat the cheese.
Remove plastic wrap and evenly distribute the cheese mixture among the petals and cover the center of the flower with some of the cheese mixture as well.
Brush with melted butter and bake at 350ºF for 25-30 minutes or until bread is golden and cheese is bubbling. Remove from oven. Serve warm.
Find more recipes and products from Rhodes Bake-N-Serv on Instagram, @rhodesrolls, or on their website, rhodesbakenserv.com. Find the post on the Rhodes Bake-N-Serv website here.
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