Bruschetta — a rustic Italian canapé — is the perfect vehicle for the robust flavors of late summer. Serve these topped toasts as a first course or, with a salad and a glass of wine, as a light supper.

　　

Ingredients

Makes 16 <I>bruschetta</I>

　　1 1/4 pounds arugula, spinach, or escarole

　　6 garlic cloves, minced and mashed to a paste with 1/2 teaspoon coarse salt

　　2 tablespoons olive oil

　　1/2 cup coarsely shredded mozzarella cheese

　　

For 16 toasts:

a 24-inch-long loaf of crusty Italian or French bread

　　1 garlic clove

　　1/4 cup extra-virgin olive oil

　　

Step 1

Discard coarse stems from greens and wash leaves thoroughly, Chop greens coarse (there should be about 6 cups).

　　

Step 2

In a large heavy skillet cook garlic paste in oil over moderately low heat stirring, 1 minute. Add greens and salt and pepper to taste and sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes. Pour off any excess liquid. Transfer greens mixture to a bowl and cool to warm. Stir in mozzarella and mound about 1 tablespoon on oiled side of each toast.

　　

To make toasts:

Step 3

Prepare grill or preheat broiler.

　　

Step 4

With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes, or until golden. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container. Makes about 45 toasts.