There are plenty of great things to dip in a cheese fondue beyond cubes of French bread. Vegetables that make good dippers include steamed or roasted fingerling potatoes, cherry tomatoes, pearl onions, blanched broccoli and cauliflower, steamed asparagus and green beans, and grilled or roasted mushrooms. Sliced tart apples, pears, and grapes also complement cheese fondues. Cornichons are traditional, as well. If you want to include meaty dippers, consider a dried meat like speck, or thinly sliced ham, sliced sausage, or seared cubes of beef filet. Also consider fruit and nut breads in addition to or in place of French bread.
A crisp green salad with a tart vinaigrette or an assortment of pickled vegetables on the side help counteract the richness of all that cheese. A light and sweet dessert of fruit or sorbet, perhaps accompanied by small squares of dark chocolate, is an ideal way to finish a fondue meal.
Several chowhounds offer raves for this recipe for three-cheese fondue with Champagne.