Wash and drain the rocket and pluck the leaves from the stems. Finely chop the stems, cut the leaves into strips, as well as the well-drained tomatoes. Mix everything together and marinate with salt, sugar, a little lemon juice and a tablespoon of oil from the pickled tomatoes.
Spread the cream cheese on the bread slices and top with the rocket / tomato mixture.
A poem with a glass of red wine - or as an appetizer for an Italian meal.
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