Bruschetta with Salami

Place the bruschetta on a preheated baking tray or grill rack so they crisp up faster.

Pat the tomato slices briefly dry on kitchen paper so the bread doesn't become soggy while baking.

The crispier the bread before topping, the better it will hold the toppings.

Place the mozzarella almost to the edges so it melts and helps 'seal' the tomatoes in place.

Keep an eye on them under the grill: it can be very quick (2–6 minutes) depending on your oven.

Add the arugula only after grilling so it stays fresh and doesn't wilt.