Roasted Sungold And Pear Tomatoes With Fontina And Thyme

• 2 heaping cupfuls of little tomatoes (slice before measuring)
• 2 cloves garlic, peeled and chopped
• 1 tablespoon fresh thyme leaves, divided
• 2 tablespoons olive oil
• 2 cups Fontina cheese, cubed (make sure it's Italian Fontina)

1. Preheat oven to 425 degrees F.
2. Spread the sliced tomatoes out in a baking dish (I like to use a cast-iron skillet). Add the garlic and 1.5 teaspoons of the thyme leaves to the pan with the tomatoes, and drizzle with the olive oil.
3. Place in oven and allow the tomatoes to roast for 20 minutes.
4. Remove tomatoes from oven and carefully (because the pan will be very hot) add the cubes of fontina all around the roasted tomatoes. Return the baking pan or skillet to the oven for about 5 minutes, until the cheese is fully melted and bubbly.
5. Scatter the rest of the thyme leaves over the cheese, along with a pinch of fine sea salt and a bit of fresh pepper, if you like. Serve hot with your favorite bread or crackers.

tomatoes, garlic, thyme, olive oil, fontina cheese

Taken from food52.com/recipes/14002-roasted-sungold-and-pear-tomatoes-with-fontina-and-thyme (may not work)