Want to know what I’m making this weekend? I wrote the text for a story about bruschetta for the current issue of Martha Stewart and from the moment I spied this picture — I had nothing to do with the recipe developing or the photographing — I have been plotting bruschetta night with the kids. This particular toast has been topped with fresh ricotta, lemon zest, basil, a drizzle of honey. Which neither of my kids would touch no matter how many magic beanies I bribed them with. But they would be delighted with a little prosciutto, melon bruschetta. Or charred carrots. And definitely positively they’d have no objections to the bruschetta with melted chocolate and fleur de sel. Or with just tomatoes and mozzarella or minted peas. I’m picturing a big platter of toasts alongside a healthy selection of toppings so they can figure it out for themselves. My favorite kind of dinner.