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Bruschetta Night

Want to know what I’m making this weekend? I wrote the text for a story about bruschetta [1] 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 [2]. Or charred carrots [3]. And definitely positively they’d have no objections to the bruschetta with melted chocolate and fleur de sel [4]. Or with just tomatoes and mozzarella or minted peas [5]. 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.