Crostini with Arugula and Sun-Dried Tomatoes - "Food of Love"

Italian cooking is simply brilliant in its understanding of how tastes work together. A simple starter course, crostini creates a symphony of flavors that burst on the tongue, making us weak with pleasure.
 

What You'll Need
1 whole grain baguette, one half-inch diagonal slices
extra virgin olive oil
sea salt
6-7 cups fresh arugula, rinsed very well, stems trimmed
1/4 teaspoon crushed red pepper flakes
1 cup oil-packed sun-dried tomatoes, drained well, coarsely chopped
One half cup walnut pieces, lightly pan toasted, coarsely chopped
4-5 sprigs fresh parsley, finely minced

Instructions
Preheat oven to 375o and line a baking sheet with parchment. Lightly brush both sides of baguette slices with oil and arrange on baking sheet. Sprinkle lightly with salt and bake until crisp and lightly browned at the edges, about 12 minutes.
Towel dry and hand shred the arugula. Do not cut, as it can take on a metallic aftertaste.
Place a small amount of oil, red pepper flakes and tomatoes in a skillet and turn heat to medium. When the tomatoes begin to sizzle, add a pinch of salt and saute for 1 minute. Add the walnut pieces, shredded arugula, season lightly with salt and saute until the arugula begins to wilt, 1-2 minutes. Do not overcook the greens.
Spoon cooked vegetables onto the bread slices and serve immediately..

Makes 8-10 servings.

Tip: To pan toast walnuts, simply heat a dry skillet over medium heat. Cook the walnut pieces, stirring constantly, until fragrant, 3-5 minutes.