Tomato and Cheese Swiss Fondue

Description
Variation: Substitute white grape juice for tomato juice and omit basil.



Ingredients

 * 1 3/4 	 cups   tomato juice
 * 1 	clove garlic
 * 4 	cups swiss cheese or gruyere cheese, shredded (16 oz)
 * 3 	tablespoons cornstarch
 * 1/2 	teaspoon worcestershire sauce
 * 3/4 	teaspoon salt
 * 1/2 	teaspoon crushed basil leaves
 * 1/4 	teaspoon white pepper
 * 1/4 	teaspoon dry mustard
 * 1/4 	teaspoon freshly grated nutmeg
 * 1/4 	cup tomato juice

Serve with

 * 1 	loaf French bread or focaccia bread, cubed
 * 1 	small red potatoes, steamed & quartered
 * diced ham or tortellinis (cooked)

Directions
In top of double boiler heat 1 3/4 cups tomato juice with garlic until very hot. Place over boiling water, and remove garlic. Add cheese, a small amount at a time stirring constantly until cheese is melted. Combine cornstarch, Worcestershire sauce, and seasonings with 1/4 cup tomato juice; stir into cheese mixture. Continue stirring until smooth; if the fondue becomes too thick, add more tomato juice.