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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