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.
Once upon a time, tomato aspics were the brilliant red centerpieces of luncheon buffets. They were peppered with pimento-stuffed olives or crisp bits of celery, chilled in ring-shaped molds, and turned out onto lettuce-lined trays.