Bruschetta with Roasted Red Pepper and Arugula

1. Roast the peppers: place them directly on a grill, under a broiler, or even on a gas stovetop until charred on all sides. When done, immediately place in a bowl and cover tightly with plastic wrap. Allow the peppers to sit for 30 minutes, then remove the skins and the insides. Roughly chop, place in a bowl, and coat with high quality olive oil.
2. Toast the bread: brush both sides with olive oil, grill until golden, then rub with halved garlic cloves.
3. Toss the arugula, lemon juice, salt, and pepper in with the red peppers.
4. Layer slices of mozzarella on each slice of bread, then top with the arugula and red pepper mixture. Serve immediately.