Tomato & Basil Gouda Pesto Fondue

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Tomato & Basil Gouda Pesto Fondue

 

1 8 ounce round gouda cheese

2 small roma tomatoes, cored and diced

2 tablespoons finely chopped fresh basil

1 loaf baguette bread, sliced and toasted

 

Remove coating from gouda cheese and carefully scoop

out center, leaving a 1/4-inch thick shell: set shell

aside. Coarsely chop scooped-out cheese into small

pices and place in a microwave-safe bowl; mix in

tomatoes and basil.

Cook, uncovered, in microwave oven on high for 1

minute. Stir and cook another 2 minutes, stirring

every 20 seconds or until cheese is bubbling. Remove

from microwave oven; pour cheese mixture into shell,

pushing into corners to fill shell. Serve hot with

toastes baguette slices.

 

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