Place squid in a bowl with 3 crushed and roughly chopped cloves of garlic, 1/4 cup roughly chopped cilantro and 1/4 cup extra virgin olive oil to marinate.  Cover and refrigerate for at least 4 hours and up to 8 hours.

In a cast iron skillet on med - low flame, add 1.5 TBS bacon fat and toast bread slices on both sides till golden.

In another pan, add 1.5 TBS of bacon fat and saute diced pineapple till caramelized. remove and hold.

Salt and pepper squid, on medium flame, saute in the same cast iron skillet in batches until done (approximately 3 - 4 minutes on each side for squid bodies and 3 minutes for tentacles).

Chop squid bodies into rings and place in bowl with pineapple. Add tentacles whole.

Add sliced onion, 1/4 cup chopped cilantro leaves, and arugula.

Mix 1/4 cup extra virgin olive oil, balsamic vinegar and lemon juice.

Mix all together, salt and pepper to taste.

Spoon squid salad and vinaigrette on top of toasts and serve or serve as a salad without bread. If serving as a bruschetta, make sure you spoon enough vinaigrette to soak the toasts. Feel free to add extra olive oil over the top for presentation.