Tomato and Cheese Swiss Fondue |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 7 |
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Tasty variation: Substitute white grape juice for tomato juice and omit basil. Ingredients:
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 |
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) |
Directions:
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.
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