Feta, Lemon & Arugula Bruschetta

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1/2 baguette, sliced on the diagonal

3 to 4 tablespoons extra virgin olive oil

3 to 4 garlic cloves, chopped

6 ounces sheep's milk feta cheese (Greek, Bulgarian or Israeli)

Grated zest of 1 to 2 unwaxed lemons

Big handful of young arugula leaves

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