Arugula Brushcetta on Grilled Kalamata Bread

You'll need a loaf of Olive Bread or any rustic kind (sour dough is always good). If it's stale and left over even better, why waste fresh bread. Slice the bread thin on an angle. Grill it on a grill pan, or toast it in the oven or toaster. Cut a garlic clove in half and rub the bread. Drizzle them with olive oil and sprinkle a little sea salt too. This is great alone BUT here's where the magic happens. Toss a few cups of arugula (or spinach will do in a pinch) with some olive oil (1 tbl.) fresh lemon juice (letbl. you 1 tbl.you will need to taste this an adjust for how lemony YOU like things) and some salt and pepper, add a sprinkle of garlic powder if you like. Lay 5-6 leaves of the wilted salad greens on each piece of bread. This is a great accompaniment to the Pumpkin Sage pasta, the lemony bite of the arugula and the rich bread and olives balance the warm, cheesy flavor of the pasta.

For a job I served the green "salady" part of this in a big bowl and arranged the toasts around it. Sometimes giving people some work to do assembling their food is worth it. I like to serve a lot of “make your own Blank,” breakfast burritos, taco bowls, sandwiches, because people are picky and will ask you to make them a special version.
Let's visit a typical exchange between myself and some people I work with (cook for):
“Erin what is in these sandwiches”
“Fresh slices of marinated skirt steak, baby spinach, shredded cabbage with a Vietnamese dressing on toasted baguettes”
“Oh, could I just have plain skirt steak with no marinade, and no cabbage and no spinach and no dressing and no bread?”

If you put out things a little un-assembled then you can avoid having to make special things for people and they can enjoy your snacks their way. It makes happiness happen.