CROSTINI WITH ARAGULA AND SUN DRIED TOMATOES:
From Bon Appetit. Makes 18 appetizers

1 baguette or local hogaza cut in 18 slices
3 tb plus additional olive oil

6 cups aragula leaves
3/4 cup chopped sun dried tomatoes
1 cup crumbled Stilton cheese

Preheat oven to 350 F. Brush the baguette slices with olive oil. Place on baking sheet and bake until just crisp (abt. 8 minutes). Heat 3 tb oil in heavy large skillet. Add aragula and chopped sun dried tomatoes. I usually add 2 tb sultana raisins. Sauté about 3 minutes. Divide the mixture equally among the crostini and top with the crumbled cheese.