Clean and wash the tomatoes and zucchini. Cut the tomatoes into slices. Slice the zucchini lengthwise, e.g. with a peeler, into thin slices.
Spread slices of bread evenly with fat. Spread zucchini and tomato slices on top. Season with a little salt and pepper
Crumble cheese and mix with sour cream. Wash, pluck and finely chop the thyme and rosemary
Place the breads on a baking tray lined with baking paper. Spread the cheese cream on the breads. Sprinkle with herbs and bake in a preheated oven (electric cooker: 225 °C / convection oven: 200 °C / gas: level 4) for 5-6 minutes
Instead of normal feta cheese and sour cream you can also use a feta spread (e.g. from Patros)