Clean and trim the tomatoes. Don’t deseed them. Chop the tomatoes up into rough chunks and add them to a clean blender.

Pulse a few times until you get a chunky and watery puree. Don’t blend it into a fine paste! Add a pinch of pepper and salt to taste.

Stir the tomatoes and put them in the fridge for now. Rinse the black olives and slice them up finely.

Crumble the feta cheese.

Rub the rusks very lightly (the raw garlic can quickly overpower the other flavors) and spread the chunky tomato tapenade on top. Sprinkle the tomato with a layer of crumbled feta cheese. Garnish with the sliced black olives and the salts capers. Season with the dried thyme and add a last sprinkle of freshly ground black pepper and salt. Serve.