Petite Gouda Fondue with Tomatoes & Basil

Remove and discard hard coating from cheese. Using a grapefruit knife, carefully scoop our center of cheese, leaving a 1/4-inch-thick shell; set shell aside. Cut cheese into 1/2-inch cubes. In a 2- or 4-cup electric slow cooker, combine cheese cubes, tomatoes, and basil. Cover and heat until cheese is melted (35 to 45 minutes; cheese cubes will hold their shapes, but will be soft enough to blend together when stired). Stir gently to mix ingredients. To serve, spoon cheese mixture into cheese shell, pushing out edges to fill shell completely. Serve hot. Makes 6 servings.