Wash the rocket and let it drain thoroughly. Then coarsely chop it up.
Peel the garlic cloves and chop them up. Puree the garlic together with the pine kernels and the mustard. Keep adding olive oil until you get a creamy consistency.
Fold in the chopped rocket and season with lemon juice, salt and pepper. Store in a cold place.
Toast the white bread and place the salami and the paste with the rocket on top.
If you want, you can also sprinkle the crostini with some vegan cheese and thyme twiglets.