Tomato and Cheese Swiss Fondue

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



Ingredients

 * 1¾ cups tomato juice
 * 1 clove garlic
 * 4 cups Swiss cheese or gruyère cheese, shredded (16 oz)
 * 3 tablespoons cornstarch
 * ½ teaspoon Worcestershire sauce
 * ¾ teaspoon salt
 * ½ teaspoon crushed basil leaves
 * ¼ teaspoon white pepper
 * ¼ teaspoon dry mustard
 * ¼ teaspoon freshly grated nutmeg
 * ¼ cup tomato juice

Serve with

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

Directions

 * 1) In top of double boiler heat 1¾ cups tomato juice with garlic until very hot.
 * 2) Place over boiling water, and remove garlic.
 * 3) Add cheese, a small amount at a time stirring constantly until cheese is melted.
 * 4) Combine cornstarch, Worcestershire sauce, and seasonings with ¼ cup tomato juice; stir into cheese mixture.
 * 5) Continue stirring until smooth; if the fondue becomes too thick, add more tomato juice.