Merrill's baby Clara has quite the appetite -- and it's all Merrill can do to keep up. Armed with her greenmarket bag, a wooden spoon and a minimal amount of fuss, she steps into the fray.
Today: Merrill fires up the grill to make...toast.
This summer (heatwave be damned) we've been trying to make as much use of the grill as possible, and not just for burgers.
A lot of the things we cook on the grill aren't ideal for an 18-month-old -- steak, sausages with peppers and onions, fish tacos -- but others work nicely. Grilled marinated zucchini, for example, is great to have around and the texture is easy on little mouths.
One of the newer staples of my grilling repertoire is garlic toasts, now loved by the whole family. Clara has long been fond of both garlic and toast, so for her it's a match made in heaven. For us, it's a simple side that pairs with pretty much any dish and can be topped with everything from ricotta to sliced tomatoes to grilled vegetables.
These toasts can be a palette of sorts, or stand happily on their own. Feel free to adjust the garlic to your taste -- it can be as delicate as a whisper or powerful enough to make you breathe fire, depending on your preference.
Makes 6 pieces of toast
6 thick slices good country bread (the kind that's not too dense, with lots of air holes)
1 clove garlic, peeled and halved
Photos by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now