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
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.