For the mozzarella tomato crostini, cut the skin of the tomatoes, briefly hold in boiling water, rinse in cold water.
Peel off the skin and cut the flesh into small cubes. Finely chop garlic and onion, rinse capers in cold water, drain and chop.
Mix tomatoes, garlic, onion, capers, salt, pepper, herbs and 3 tablespoons olive oil. Place bread slices on a baking tray, drizzle with 2 tablespoons olive oil, toast in a preheated oven at 180 degrees convection oven for about 5 minutes and let cool.
Cut mozzarella into 16 slices, place on toasted bread slices, then spread tomato mixture evenly.
Garnish with herb leaves.