THE MARKET IS OPEN SO IS FRESH ARUGULA ENJOY DAN:

                          ARUGULA BRUSCHETTA by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-loaf of Ciabattta bread, diagonal slices, 1/4-to1/2- inch thick

10 cherry tomatoes, halved

4 garlic cloves, minced

1 tablespoon olive oil

3 ounces goat cheese

1 teaspoon finely shredded lemon peel

1 bunch arugula leaves

2 tablespoons parmesan cheese

Kosher salt and freshly ground black pepper to taste

DIRECTIONS:       (PRE-HEAT THE BROILER)

1.   Light brush both sided of the bread with oil.

2.   Broil 3-4-inches from heat for 1-2 minutes on each side.

3.   Heat the olive oil over medium-heat.

4.   Slowly cook and stir the tomatoes with salt and pepper

5.   Stir in garlic and cook 5 minutes.

6.   Set aside.

7.   Combine goat cheese and lemon peel.

8.   Gently fold in tomatoes, garlic and parmesan cheese.

9.   Spread toast with cheese mixture.

10.                Top with 2-to-3 arugula leaves.

11.                Drizzle with a little oil and salt and pepper.

ENJOY DAN:                                  BON-APPETITE!!