Roasted Tomatoes and Cheese with Thyme

Name: Roasted Tomatoes and Cheese with Thyme
Prep time: 10 min
Total time: 45 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1 1/2 pounds mixed small tomatoes, such as cocktail and cherry, bottoms slashed approximately 1/2 inch deep; 5 thyme sprigs; Flaky sea salt, such as Maldon; 8 ounces double- or triple- cream goat's-and-cow's-milk- blend cheese, such as Nettle Meadow Kunik (available at nettlemeadow.com )

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Prep Time: 10 minutes

Total: 45 minutes

Author : Martha Stewart

Ingredients

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3 tablespoons extra-virgin olive oil1 1/2 pounds mixed small tomatoes, such as cocktail and cherry, bottoms slashed approximately 1/2 inch deep5 thyme sprigsFlaky sea salt, such as Maldon8 ounces double- or triple- cream goat's-and-cow's-milk- blend cheese, such as Nettle Meadow Kunik (available at nettlemeadow.com)

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Instructions

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Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.) Combine oil, tomatoes, and thyme in a large ovenproof skillet. Roast (on pizza stone, if using) until tomatoes brown in places and release their juices, 25 to 30 minutes. Season with salt. Add cheese to skillet; return to oven and roast just until warmed through and very soft, about 5 minutes more. Serve immediately.