Tomato And Cheese Swiss Fondue - cooking recipe

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
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)

Preparation

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.
Place over boiling water (either in the bottom of the double boiler or in your fondue pot).
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.
For Vegetarian omit ham or any meat tortellini for serving.