Roasted Cherry Tomato Tartines

• 1 pint mixed cherry tomatoes
• 4 to 6 garlic cloves (unpeeled)
• 2 tablespoons extra-virgin olive oil
• 2 or 3 sprigs fresh thyme or rosemary
• Coarse salt and freshly ground pepper
• 6 slices (1/2 inch thick) sourdough bread, cut from an oval loaf
• 7 ounces (about 3/4 cup) tapenade
• 8 ounces mild goat cheese
• 1 cup fresh basil leaves, for garnish

1. Preheat the oven to 450F.
2. In a medium bowl, toss the tomatoes with the garlic, oil, and herbs; season with salt and pepper.
3. Transfer the tomato mixture to a large (10-inch) cast-iron skillet, spreading it in an even layer.
4. Roast in the oven, stirring occasionally, until the tomatoes are soft and slightly blackened, 25 to 30 minutes.
5. Remove from heat.
6. Let cool completely.
7. Reduce the oven heat to 400F.
8. Toast the bread on a baking sheet in the middle of the oven, flipping halfway through, until golden brown on both sides, about 12 minutes.
9. Spread 1 to 2 tablespoons tapenade over each toast.
10. Divide the goat cheese evenly among the toasts; spoon some of the tomatoes and their juices on top.
11. Garnish with basil leaves, and serve.

tomatoes, garlic, extravirgin olive oil, thyme, salt, bread, tapenade, goat cheese, fresh basil

Taken from www.epicurious.com/recipes/food/views/roasted-cherry-tomato-tartines-392484 (may not work)