This is a surprisingly delicious variation on the fondue theme for anyone who finds the classic a bit dull or for a family dinner with pizza-lovin' teens. To give the fondue an extra kick, I like to stir in a bit of grated parmesan right before serving.

8 ounces (250g) Emmental cheese, grated

8 ounces (250g) Gruyere cheese, grated

2 tablespoons (25ml) cornstarch

1 1/2 cups (375ml) canned Italian diced tomatoes

1 garlic clove, peeled and minced

Salt, pepper and oregano to taste

1/2 cup (125ml) grated Parmesan cheese

2 loaves of Italian bread or focaccia, cut into 1-inch (2.5 cm) cubes

Assorted vegetables such as peppers, mushrooms, broccoli and cooked asparagus

or pepperoni, Italian sausage, cooked tortellini, or seafood

1. In a large bowl, toss the Emmental and Gruyere with the cornstarch. In your fondue pot, heat the diced tomatoes along with the minced garlic over medium heat.
2. When the tomato mixture begins to boil, begin adding the cheese mixture by the handful, and stir with a wooden spoon in a figure-eight movement until the mixture is well combined, the cheeses have melted and it begins to bubble. Season with salt, pepper and oregano, stir in the grated parmesan and transfer to the top of a lighted burner on a table top.
3. Serve with bread cubes, assorted vegetables, cooked tortellini or cured Italian meats.