Since we don't have a fancy fondue pot, we improvised, following a recipe from Cooking Light.
Preheat the oven to 450 F.
Cut up a head of broccolli and a head of cauliflower.
Toss with 1 tablespoon olive oil and spread onto a baking sheet.
Cut up 1-2 slices of bread (we used a leftover homemade baquette) into bite size pieces.
Place the bread on another baking sheet.
Bake for 15-20 minutes.
Meanwhile, put 1 cup dry white wine and 1 teaspoon cornstach into a sauce pan over medium heat and bring to a slow bubble.
Stir in 8 ounces of cheese. We used 1/2 Gruyere and 1/2 Emmenthaler. Stir until it melts and becomes creamy.
When the veggies and bread are finished roasting, drizzle with the cheese and serve while hot.
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