1Prepare a grill over a hot charcoal fire or pre-heat broiler.
2Using a bread knife slice the bread at the bias making 1" thick slices about 4 1/2" long.
3slice the buffalo mozzarella in 1/4" thick slices, then stack the slices and cut into strip a 1/4" thick.
4Grill or broil the bread untill deep golden brown, even singed around the edges. Repeat on other side.
5When the bread is of the grill, lightly rub both sides with the peeled garlic clove. The toasted bread should act like sandpaper. Take care not to overdue it, or the garlic will overpower the dish. Generously coat the top of each piece with olive and and sprinkle all over with sea salt.
6Spread a tablespoon or so of tomato jam on each piece of bruschetta. Again sprinkle a little sea salt on top. Arrange 3-4 strips of buffalo mozzarella on top of tomato jam and top that with 3-4 pieces of arugula. Drizzle with aceto balsamico and one last pinch of sea salt.
This comforting tomato soup is super easy and super delicious. Canned San Marzano tomatoes marry with soft, sautéed onions and garlic, a pinch of red pepper, and chicken broth to create a soothing, savory bowl. Finished with a bit of cream, this is begging for a grilled cheese sandwich on the side. But really, it tastes great with lots of things, as well as on its own (though a basil and Parmesan garnish doesn't hurt).