A lot has happened since I’ve last written a blog entry so I
wanted to apologize for taking the time off. I promise that at least for the
next few weeks I will make it a point to carve out the time to share my recipes
This week my mom came to visit and I think we both really
surprised each other. Our relationship has been… well… strained, but I think
that we both came to understand and appreciate each other a lot more by the end
of her time here. I was proud that she got to see Café 429 and finally taste
the food there… and I was also glad she isn’t a food critic. J Let’s just say she no longer refers to the
place as a “nightclub” and, to me, that’s progress.
I really tried to wow her with some of my favorite dishes on
the menu, but the simplest things are sometimes the things you remember most.
And when I asked her if I could show her a recipe she asked me to show her how
to make the crostini. At first I was offended – that’s like asking for the
recipe for a garnish! BUT then I came to
realize… we use the crostini on everything: we float them on soups, crumble
them in salads, serve them with our cheese platter. So maybe asking for THAT
recipe is the ultimate compliment.
My mom and I still have a long way to go in rebuilding our
relationship, but as she snapped a picture of me in the kitchen I couldn’t help
but be grateful we’re working on it. You only get one set of parents.
Makes about 24
1 small thin, firm French loaf
Olive Oil1 peeled garlic clove, cut in half
Set a rack in
the center position and preheat the oven to 350 degrees F.
Cut the bread
crosswise into ½-inch slices. Bruch both sides of the bread lightly with
olive oil, placing them on a baking sheet as you go. If you like, rub each
slice with the cut side of the garlic as well. Bake 7 minutes. Turn and
bake until very crisp and lightly browned on both sides, about 10 minutes.
Serve warm or cool. Crostini can be stored at room temperature in a
tightly sealed container for up to 2 days.