Tomato and Cheese Swiss Fondue

Description

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

Tomato and Cheese Swiss Fondue

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.