By April. The daycare is in its spring energy, the kids outside as much as possible, the yard full of the particular noise of toddlers at their most alive. I have eight kids and Amber and the days go fast. Marcus has started leading the other kids in something that can only be described as his own invented game, which involves running and stopping and yelling a word that sounds like turnaround, and the other kids follow him with great seriousness. He is a born organizer. I have been writing about this in my research notebook.
My statistics midterm went well. 88. Dr. Alvarez wrote on it: solid reasoning, watch your notation. I watch my notation. I got an 88. I will take it.
Sunday this week was a special one. Gloria announced that she and James are going to try a new doctor, a rheumatologist for her arthritis, which she has resisted for years because she does not like specialists and does not like the drive to Birmingham. James must have finally convinced her. I said: I will drive you. She said: we will drive ourselves. I said: if you need me to drive you, I will. She said: I know. That was the important part. She knows.
Made roasted garlic this week, which is almost not cooking but produces something extraordinary. A whole head of garlic with the top cut off, drizzled with olive oil and wrapped in foil, roasted at 400 degrees for forty-five minutes. The cloves come out soft as butter and caramelized and sweet. I squeezed them onto toasted bread and ate it with tomato and salt. Simple and perfect and one of those things I will make as long as I cook.
That roasted garlic on toasted bread — that was the moment I realized I needed to write down how I make crostini, because the bread underneath is just as important as whatever goes on top. The week had been full: Marcus and his invented games, Gloria’s news about the rheumatologist, the 88 on my midterm with Dr. Alvarez’s note in the margin. By Sunday I wanted something I could make without thinking, something that rewarded the small effort completely. Crostini is exactly that — a foundation for everything good, and good enough on its own.
How to Make Crostini
Prep Time: 5 minutes | Cook Time: 12 minutes | Total Time: 17 minutes | Servings: 6
Ingredients
- 1 French baguette, sliced into 1/2-inch rounds (about 24 slices)
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, halved (optional, for rubbing)
Instructions
- Preheat. Preheat your oven to 375°F. Arrange the baguette slices in a single layer on a large rimmed baking sheet.
- Oil and season. Brush each slice lightly with olive oil on one side. Sprinkle with salt and pepper.
- Toast. Bake for 10–12 minutes, until the edges are golden and the tops are just crisp. Watch them closely after the 9-minute mark — they go from golden to too dark quickly.
- Rub with garlic (optional). While still warm, rub the oiled side of each crostini with the cut side of the garlic clove for a subtle, savory depth.
- Serve. Arrange on a platter and top as you like — roasted garlic squeezed from the cloves, sliced tomato with flaky salt, ricotta and honey, or whatever is in your kitchen and calling to you.
Nutrition (per serving)
Calories: 138 | Protein: 4g | Fat: 6g | Carbs: 18g | Fiber: 1g | Sodium: 210mg