Roasted Broccoli With Fondue

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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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