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- Roasting the broccoli intensifies its sweetness and adds crisp edges.
- The quick, creamy Fontina fondue transforms what could be a humble vegetable side into a fun, dip-friendly dish.
- Both broccoli and croutons roast on a single sheet pan, simplifying prep and cleanup.
Stuart Brioza and Nicole Krasinski met in a photo class in 1994, then fell in love — and into cooking together. In 2006, when they first shared this recipe, they were working at Rubicon in San Francisco, where Brioza (a 2003 F&W Best New Chef) handled the savory dishes, Krasinski the desserts. Since then, they’ve become the James Beard Award-winning chefs and co-owners of State Bird Provisions in San Francisco. In this indulgent side, instead of steaming or boiling the broccoli, Brioza roasts it to bring out its sweetness. He then serves a generous portion with crunchy croutons and a light, creamy Fontina cheese fondue for dipping.
Do you need a fondue pot to make this recipe?
No special equiptment is necessary to make this easy, fast, and fun broccoli side. (Brioza makes the fondue in a saucepan and serves it in a regular bowl.) But, as with any fondue, it should be served — and eaten — immediately.
Notes from the Food & Wine Test Kitchen
- You can substitute Fontina for any good, mild melting cheese, such as Gouta, Havarti, or even provolone.
- For extra caramelization while roasting, place the sheet pan on the bottom of the oven where it’s especially hot. The broccoli’s exterior will cook quickly while the inside becomes tender. Mind the croutons, though — check them first at 10 minutes rather than 15.
