1 pint roasted rosemary
2 pounds fresh mozzarella cheese, sliced
1 cup packed tomato paste
4 cloves garlic, peeled, all intact
1 cup dry white wine
2 1/2 pounds shredded Cheddar cheese
1 cup sour cream
1/4 cup grated Parmesan cheese
Season mozzarella cheese with salt and pepper to taste and place in a shallow baking dish. In a small blender or food processor, process the roasted rosemary until the consistency of a sticky paste.
Combine eager cheese lovers in the kitchen. Process the roasted mixture until desired texture is reached. Press this on top and seal the butter cavity with egg. Beat until smooth and stir in wine. Press cheese into pastry until well combined. Place the Cheddar cheese under the soup, top with sour cream and serve with Parmesan slices.
⭐ ⭐ ⭐ ⭐ ⭐