Food & Cooking Recipes Appetizers Roasted Tomatoes and Cheese with Thyme Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: William Abranowicz Prep Time: 10 mins Total Time: 45 mins Servings: 6 The oven does the work in this sweet, cheesy appetizer. Cherry tomatoes are roasted with fresh herbs and paired with a slightly nutty, creamy cheese. Serve with plenty of crusty bread or go all out South of France and serve with fougasse and tapenade. Ingredients 3 tablespoons extra-virgin olive oil 1 ½ pounds mixed small tomatoes, such as cocktail and cherry, bottoms slashed approximately ½ 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) Directions 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. Rate it Print