Tasty variation: Substitute white grape juice for tomato juice and omit basil.
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Units: US | Metric
- 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
- 1In 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.
- 2Place over boiling water (either in the bottom of the double boiler or in your fondue pot).
- 3Add cheese, a small amount at a time stirring constantly until cheese is melted.
- 4Combine cornstarch, Worcestershire sauce, and seasonings with 1/4 cup tomato juice; stir into cheese mixture.
- 5Continue stirring until smooth; if the fondue becomes too thick, add more tomato juice.
- 6For Vegetarian omit ham or any meat tortellini for serving.
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Nutritional Facts for Tomato and Cheese Swiss Fondue
Serving Size: 1 (298 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 595.6
- Calories from Fat 229
- Total Fat 25.4 g
- Saturated Fat 15.2 g
- Cholesterol 87.5 mg
- Sodium 1039.9 mg
- Total Carbohydrate 60.5 g
- Dietary Fiber 3.3 g
- Sugars 5.0 g
- Protein 31.2 g