Cut the bread into slices. Sprinkle the slices with the olive oil and broil on the grill or grill the bread on a grilling pan. Spread a layer of tapenade on the toasted bread and then add a thin layer of cream cheese. Add the confit tomato on top and sprinkle with some thyme leaves.
Wash the tomatoes and put them in a shallow saucepan together with the remaining ingredients. Cook over low heat until tomatoes begin to burst and the liquid reaches a density of syrup. Transfer the tomatoes in a jar, pour some more olive oil on top. Keeps up to a week in the refrigerator.