For the bruschetta with tomatoes and olives, place the tomatoes briefly in boiling water and then peel off the skin.
Cut into small cubes and mix with oregano, olive rings and the sushi vinegar. Leave to infuse briefly. Toast the slices of ciabatta. Peel the garlic cloves and rub them on the bread slices.
Then drizzle with olive oil. Cover the ciabatta slices with the salad and garnish with basil and rocket cress.
Preparation Tip:
If you don't have arugula cress use either garden cress or finely chopped arugula to top the bruschetta.
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