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)
Preparation
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.
