Bruschetta with Tomato and Arugula

Let your garden dictate what's on your plate.  Then, just add olive oil.

Topping

3 ripe tomatoes, diced

3 ounces of arugula, chopped

1 teaspoon salt

1/2 teaspoon coarsely ground black pepper

1 tablespoon extra-virgin olive oil

1 tablespoon balsamic vinegar

Bread

12 (1/2-inch) small slices rustic artisan bread

2 tablespoon extra-virgin olive oil

2 garlic cloves, minced

1. To prepare topping, combine all ingredients in a medium bowl.  Let stand at room temperature 1 hour.
2. To prepare bread, toast or grill bread until golden.  Combine olive oil and garlic.  Brush on toasted bread.  Top bread with tomato mixture.  Serve 6.