Tomato And Cheese Swiss Fondue

• 1 3/4 cups tomato juice
• 2 garlic cloves
• 16 ounces swiss cheese (4 cups) or 16 ounces gruyere cheese, shredded (4 cups)
• 1/4 cup tomato juice
• 3 tablespoons cornstarch
• 1/2 teaspoon Worcestershire sauce (Use vegetarian Worcestershire to make this recipe vegetarian.)
• 3/4 teaspoon salt
• 1/2 teaspoon dried basil or 1 1/2 teaspoons fresh basil
• 1/4 teaspoon white pepper
• 1/4 teaspoon dry mustard
• 1/4 teaspoon ground nutmeg
• serve with
• 1/2 loaf French bread or 1/2 loaf focaccia bread, cubed
• 2 small red potatoes, steamed & quartered (cooked) or 12 ounces diced ham (cooked)
• 9 ounces tortellini, prepared (spinach, cheese, mushroom, whatever kind you like)

1. In a saucepan (if using a fondue pot) or the top of double boiler, heat 1 3/4 cups tomato juice with garlic until very hot.
2. Place over boiling water (either in the bottom of the double boiler or in your fondue pot).
3. Add cheese, a small amount at a time stirring constantly until cheese is melted.
4. Combine cornstarch, Worcestershire sauce, and seasonings with 1/4 cup tomato juice; stir into cheese mixture.
5. Continue stirring until smooth; if the fondue becomes too thick, add more tomato juice.
6. For Vegetarian omit ham or any meat tortellini for serving.

tomato juice, garlic, swiss cheese, tomato juice, cornstarch, worcestershire sauce, salt, basil, white pepper, mustard, ground nutmeg, serve with, bread, red potatoes, tortellini

Taken from www.food.com/recipe/tomato-and-cheese-swiss-fondue-111388 (may not work)