Mediterranean Cheese Fondue

Credit for the mouthwatering picture above: Vandersterre, a brand of Vandersterre Holland B.V.

Start by preparing the dippers. Cook the pasta al dente according to the package instructions and allow to cool. Slice the cherry tomatoes in half and arrange all the meats on a serving board and put the olives in a bowl. Cover and place in the refrigerator.
You can now start making the cheese fondue. Cut one of the garlic cloves in half and rub the half clove over the fondue pot. Finely chop the other (one-and-a-half) garlic cloves and dissolve the cornstarch in 4 tbsp of the wine. Stir well. This will prevent the cornstarch from clumping. Set aside.
Heat the tablespoon of olive oil in the pot and sauté the finely chopped garlic for 1 minute. Stir the tomato paste through the garlic and add the remaining white wine. Bring to a boil. Gradually stir in the grated cheese and stir continuously until all cheese has melted.
Do not allow the cheese fondue to boil because this will turn it into a large chunk of cheese. Stir in the cornstarch mixture and heat the fondue while stirring continuously for another 2 to 3 minutes until it is nice and thick. Chop the basil as finely as possible and sprinkle it on the fondue. Add the freshly ground pepper. Serve the cheese fondue and buon appetito!

2 persons: cut all ingredients in half, such as 150 g (5.29 oz.) Cheddar Cheese and 150 g (5.29 oz.) Pepper Jack.
8 persons: double all ingredients, such as 600 g (21.16 oz.) Cheddar Cheese and 600 g (21.16 oz.) Pepper Jack.