1. baguette bake in the oven according to instructions. Cut very diagonally into pieces 3-4 cm thick. Put the pieces back in the turned off stove and dry for 15-20 min. Now remove from the stove and cool. Cut Greek rusk in half lengthwise through the crumb with a sturdy serrated bread knife.
2. spread bread pieces out on a platter. Remove stem ends of tomatoes. Blanch (scald) tomatoes briefly, skin, cut in half diagonally and remove seeds. Remove the skin from the garlic and roughly chop it. Blend the tomatoes and garlic with the dried herbs in a hand blender, season with salt and pepper, add the olive oil.
Spread the sauce evenly over the bread slices, sprinkle with thyme leaves. Coarsely grate the feta cheese over the top and bring to the table.
Buy it in Greek stores. It is salty and rock hard and is sold loose in bakeries in Greece. Before eating it is briefly dipped in water, then it becomes soft again like fresh bread. In this specialty from Crete, the moisture of the pureed tomatoes is enough to soften it. The bread must soak briefly before serving, otherwise it will still be hard, but likewise not too long, or it will become mushy.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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