Roasted Broccoli with Fondue
Ingredients
- One 1 1/2-pound head of broccoli, cut into long spears
- Two 1 1/2-inch-thick slices of peasant bread, crust removed, bread cut into 1 1/2-inch cubes
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 large garlic clove, minced
- Salt and freshly ground pepper
- 1/4 cup plus 2 tablespoons heavy cream
- 1 large egg yolk
- 2 ounces Fontina cheese, shredded
- 1 tablespoon very finely chopped fresh marjoram
- 1/2 tablespoon balsamic vinegar
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