Tomato & Basil Gouda Fondue

1 (8-ounce) round gouda cheese
2 small roma tomatoes, cored and diced
1 tablespoon 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 pieces 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 toasted baguette slices.

Alternative: Omit tomatoes and basil. Combine 1 tablespoon chopped green chiles, 1 chopped green onion, and 1/4 teaspoon ground cumin with the chopped cheese. Proceed as above.

Credits: Recipe from: What's Cooking America : Over 800 Family-Tested Recipes from American Cooks of Today and Yesterday by Linda Stradley, Andra Cook