Bruschetta with Tomatoes and Arugula

Wash the tomatoes, quarter them and remove the seeds; cut the flesh into small dice.

Turn on the oven grill and let it preheat.

Pick through the arugula, wash and dry it; remove thick stems and chop the leaves finely.

Mix the tomato dice and arugula in a bowl and season with salt and pepper.

Place the baguette slices side by side on the oven rack and toast them under the grill on the top shelf until golden brown.

Peel and halve the garlic; rub the hot bread slices with the cut sides and then drizzle with olive oil.

Spoon the tomato-arugula mixture onto the bread slices, arrange on a platter and serve immediately.